| BROWN RICE STIR-FRY |
| - 1 onion, sliced
into slivers - 2 cups carrots, sliced at an angle - 2 cups celery, sliced at an angle - 1 red or yellow bell pepper, sliced - 1 to 2 tablespoons olive oil - 2 to 3 teaspoons lemon pepper - 2 cups cooked brown rice (white rice can be substituted) - 2 cooked, scrambled eggs - 2 tablespoons rice vinegar - 1 to 2 tablespoons sherry - 2 tablespoons soy sauce (or to taste) - 1 teaspoon sesame seed oil Slice green onions for garnish 1. Sauté the carrots in the oil & lemon pepper, about 1 minute Add the onions, celery & bell peppers, cook an additional 1 minute Add the scrambled eggs & rice, stir to combine & to warm thru 2. In a bowl, combine the rice vinegar, sherry, soy sauce & sesame seed oil, mix to combine & add the rice/veggie mixture Sauté about 1 minute Serve with slice green onions NOTE: Blanched broccoli or cauliflower can also be used or substituted Yields about 4-6 servings |