Mushroom Fried Rice, Mk3 Chili-Spiced

• 1 12 cups cooked brown rice
• 2 14 cups mushrooms, sliced
• 3 cups frozen broccoli florets
• 1 egg
• 3 egg whites
• 4 scallions, diced
• 4 teaspoons szechuan seasoning salt
• 4 tablespoons szechuan chili paste
• 2 tablespoons soy sauce
• 2 cups vegetable stock
• 1 tablespoon peanut oil

1. Bring the vegetable stock to a boil in a seperate pot.
2. Add 1 tsp szechaun seasoning salt and 2 tbs of the chili paste, stir to mix.
3. Place the broccoli and mushrooms in the stock and lower to a simmer, cover.
4. Mix together 2 of the scallions, the eggs, and 1-2 tsp of the szechuan seasonings.
5. Heat the peanut oil in a nonstick skillet.
6. Add the eggs and scramble until almost done.
7. Add the rice, soy sauce, scallions, and remaining seasonings.
8. Stir-fry with eggs until everything is hot.
9. Dredge the mushrooms and broccoli out of the simmering sauce mixture and add to stirfry.
10. Heat all together, adding stock instead of oil, for another 5-10 minutes.
11. Add more seasonings to taste.

brown rice, mushrooms, frozen broccoli, egg, egg whites, scallions, szechuan seasoning salt, szechuan chili paste, soy sauce, vegetable stock, peanut oil

Taken from www.food.com/recipe/mushroom-fried-rice-mk3-chili-spiced-163150 (may not work)