Ingredients
1/2 Tsp salt
1-1/2 cups brown rice, uncooked
1/2 tsp. minced garlic
1/4 tsp. grated fresh ginger
2 Tbsp vegetable oil, divided
2 eggs, lightly beaten
1/3 cup sliced mushrooms
1/4 cup shreddedcarrot
1/4 cup fresh green beans, sliced in 1/2-ince lengths
1/4 cup diced red sweet pepper
1/4 cup shelled peas (can be frozen)
2 Tbsp. reduced-sodium soy sauce
2 Tbsp sliced green onions
Preparation
The night before, bring 2 cups water and 1/2 teaspoon salt to a boil. Add the rice, reduce the heat to low, and cook until soft, approximately 40 minutes. Once the rice is tender and all the water is absorbed, spread the cooked rice on a cookie sheet and place in the refrigerator to dry, uncovered, overnight.
The next deay, in a wok or large saute pan over medium heat stir-fry the garlic and ginger in 1 tablespoon of the oil for about 1 minute, taking care not to burn them. Add remaining tablespoon of oil; heat through. Add eggs and scramble just until glossy. Add rice; stir-fry until hot.
Add the vegetables, soy sauce, and green onions and cook for 2 minutes, allowing the flavors to blend. Season to taste.
