Chinese Vegetable Fried Rice

Ingredients:

1 1/2 cups brown or brown basmati rice

2 tablespoons vegetable oil divided

3 eggs -- beaten, (optional)

1 bag frozen mixed vegetables - (16 oz) -- thawed

4 scallions - (to 5) -- thinly sliced
Natural soy sauce -- to taste

Combine the rice with 4 cups of water in a large saucepan.

Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.

If using eggs, heat half of the oil in a medium-wide skillet.

When hot, add the beaten eggs.

Turn the heat down to medium-low.

Cover, and cook until the eggs are set on top.

Flip and cook briefly on the other side, then slide the egg pancake onto a plate.

When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.

Heat the remaining oil in a wok or stir-fry pan.

Add the mixed vegetables and stir-fry until they are just tender-crisp.

Add the cooked rice and scallions.

Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes.

Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.

This recipe yields 6 or more servings.

Comments: Serve this with some pan-sautéed tofu on the side, and perhaps some sliced tomatoes and bell peppers.