1 1/2 cups day-old brown rice
1 onion chopped small
2 carrots chopped
2 ribs celery chopped
8 oz mushrooms chopped
1/4 cup slivered almonds
1 teaspoon dried powdered ginger
1/4 cup soy sauce
oil for frying
This recipe is very flexible. I just use whatever veggies I have on hand. This is also great with snow peas, water chestnuts, bean sprouts, etc...
Saute the onion and carrot in a nonstick pan in a little oil for a minute.
Add the rest of the veggies and the nuts and saute for another minute or two.
Add the rice and heat through.
Mix the ginger and soy sauce together in a cup and then pour this over the rice and veggies and mix it together.
Enjoy.