Colorful Fried Rice
|Sesame seeds||3 Tablespoon|
|Salad oil||3 Tablespoon|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Garlic||2 Clove (10 gm), minced or pressed|
|Green pepper||1 Large, seeded and cut into thin strips|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Hot cooked brown rice||1 Cup (16 tbs)|
|Grated fresh ginger||1 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Fresh coriander||3 Tablespoon|
Spread the sesame seeds in a small frying pan over medium heat.
Cook, shaking pan often, until seeds are golden set aside.
Prepare remaining ingredients before you begin cooking.
Heat 1 tablespoon of the oil in a wok or wide frying pan over high heat.
Add carrots and stir fry (cook, stirring constantly) for 1 minute.
Mix in onion, garlic, and green pepper and stir fry for 1 more minute, adding more oil as needed.
Add zucchini and mushrooms and stir fry until all vegetables are just tender crisp.
Mix in bean sprouts and rice and cook, stirring, until heated through.
In a small bowl, mix ginger with soy; blend into rice mixture.
Serve immediately, sprinkled with coriander and sesame seeds.