Oriental Brown Rice

• 4 Tbsp. sesame oil
• 1 c. brown rice
• 2 1/2 c. water
• 1 c. sliced mushrooms
• 1 c. chopped scallions
• 1 c. chopped celery
• 1 c. chopped green pepper
• 4 cloves mashed garlic
• 1 c. diced water chestnuts
• 1 c. green peas
• 3 Tbsp. tamari (soy sauce)
• 2 eggs

1. Place 1 tablespoon oil in a skillet and heat.
2. Add raw brown rice slowly, stirring continuously, until each grain is coated with oil.
3. Pour water into a large saucepan; bring to a boil.
4. Add oil-coated rice slowly and cover pot.
5. Reduce heat to low, cover and cook for 30 minutes.
6. Stir-fry mushrooms in 1 tablespoon of sesame oil; set aside.
7. Add remainder of oil to skillet and stir-fry remaining vegetables and garlic.
8. Add cooked mushrooms and rice.
9. Add tamari.
10. Quickly scramble the two eggs and break apart; add to mixture.
11. Toss all lightly and serve.
12. Makes 4 servings.

sesame oil, brown rice, water, mushrooms, scallions, celery, green pepper, garlic, water chestnuts, green peas, tamari, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497300 (may not work)