2 C cooked brown rice
1 tsp grated ginger, or dried
1 crushed garlic clove
2 Tb olive oil
1 Tb sesame oil
¼ c soy sauce
½ onion, diced small or 1 bunch green onions, sliced
1 carrot, peeled and diced small
1 cup chopped vegetables, such as broccoli, cauliflower, and or frozen peas
Heat the olive and sesame oils over medium high heat and add the ginger, garlic, and onion. Sauté for about four minutes.
Add the carrots, the other vegetables and continue to sauté for about five minutes until just tender. You can add a splash or two of water while you are cooking to lightly steam the vegetables along the way.
Stir in the rice and soy sauce, and cook until heated through, about three minutes.
In a small bowl, beat the eggs. Make a well in the center of your stir-fried rice and pour the eggs into the pan. Stir to scramble them, and as they get cooked, toss them evenly throughout the rice.
Adjust the seasoning as necessary and serve.