Colorful Fried Rice

• 3 Tbsp. sesame seed
• 3 Tbsp. salad oil
• 1 c. thinly sliced carrots
• 1 medium onion, sliced thinly and separated into rings
• 2 cloves garlic, minced
• 1 large green pepper, cut into thin strips
• 1 c. each: thinly sliced zucchini and mushrooms
• 2 c. bean sprouts
• 1 c. hot cooked brown rice
• 1 tsp. grated fresh ginger
• 1/4 c. soy sauce
• 3 Tbsp. fresh coriander (cilantro)

1. Spread sesame seed in a small frying pan over medium heat. Cook, shaking pan often, until seed is golden (about 2 minutes); set aside.
2. Prepare remaining ingredients before you begin cooking.
3. Heat 1 tablespoon oil in a wok or wide frying pan over high heat.
4. Add carrots; stir-fry (cook, stirring constantly) for 1 minute.
5. Mix in onion, garlic and green pepper; stir-fry for 1 minute more.
6. Add more oil as needed.
7. Add zucchini and mushrooms; stir-fry until all vegies are just tender-crisp (about 2 more minutes).
8. Mix in bean sprouts and rice; cook, stirring, until heated through.

sesame seed, salad oil, carrots, onion, garlic, green pepper, zucchini, bean sprouts, hot cooked brown rice, ginger, soy sauce, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986837 (may not work)