Ten-Vegetable Fried Brown Rice

• 12 cup uncooked brown rice
• 2 cups chicken stock
• 1 tablespoon minced garlic
• 1 12 tablespoons minced fresh ginger
• 12 cup finely diced red onion
• 13 cup diced and peeled carrot
• 13 cup finely diced red bell pepper
• 12 cup small broccoli floret
• 12 cup sliced straw mushrooms or 12 cup shitake mushroom
• 13 cup snow peas, finely diced
• 13 cup fresh peas or 13 cup frozen peas
• 12 cup diced fresh pineapple
• 13 cup diced yellow squash
• 13 cup asparagus spear, cut into 1/2-inch slices
• 3 tablespoons chopped cilantro
• 1 pinch white pepper

1. Place the rice and stock in a saucepan and bring it to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed.
3. Set the mixture aside.
4. Spray a wok or large non-stick pan with cooking spray.
5. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.
6. Add the onions and carrots and stir-fry for 2 minutes.
7. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer.
8. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.
9. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined.
10. Serve immediately.

brown rice, chicken stock, garlic, fresh ginger, red onion, carrot, red bell pepper, broccoli floret, mushrooms, snow peas, fresh peas, pineapple, yellow squash, spear, cilantro, white pepper

Taken from www.food.com/recipe/ten-vegetable-fried-brown-rice-20440 (may not work)