By Lori Ross

 2 tbsp peanut oil
4 cups cooked day-old brown rice
1/2 tsp grated fresh ginger
1 tsp finely minced garlic
1 cup of your favorite vegetables diced (red bell pepper, chives, fresh mushrooms, broccoli, cabbage, asparagus, zucchini, onion, etc.)
1 cup green peas, edamame beans, lima beans or black beans
2 tsp soy sauce, tamari or light soy sauce
1 tsp sesame oil
Freshly ground black pepper

Heat the cooking oil on medium.  When oil is hot but not smoking, add ginger and garlic, stir fry for 15 seconds until fragrant.  Turn heat to high and add vegetables – one kind at a time – in order of what takes longest to cook. Fry until the vegetables are almost cooked through.  Add the rice and the soy sauce, sesame oil, salt and pepper. Fry on high heat until the each rice grain is heated through. Taste. Add a touch more soy if needed. For non-vegetarian version, use about a cup of chicken, pork or shrimp in place of mixed vegetables.