Stir-Fried Brown Rice
(An untraditional, healthier version)
10 oz. Brown Rice
2 Tablespoons Peanut Oil
1 Stalk Celery
1/4 cup chopped carrot (very fine)
1 Red Pepper, Chopped
2 Cloves garlic, crushed
2 eggs, lightly beaten
2 oz. peas (optional)
4 Green Onions, chopped
1-2 Tablespoons soy sauce
Cook rice according to directions on bag or box.
Drain. Heat oil in a Wok on frying pan. Add carrots, celery, garlic, and pepper. Stir-fry for about 45 minutes (until vegetables are slightly tender). Remove vegetables from pan and set aside.
Pour eggs into pan and cook over low heat, stirring until eggs are set.
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