Ingredients

• 1 Pound Brown Rice
• 1 Onion
• 3 Stalks of Celery
• 1 Table spoon of Garlic Powder
• 1 Tea spoon of Salt-free Spike
• 3 carrots
• Olive or vegetable oil
• Margarine or Butter
• Tamari (Soy) sauce

Directions

Cook the rice as directed on the package or as you are accustomed to.

1. Rinse rice in cool water and put in medium size pot
2. Add water to 1 inch above rice and bring to boil
3. Reduce heat and cover pot
4. Cook rice about 20 - 30 minutes, or until chewey. Make sure the water has totally evaporated.
5. Drain excess water from rice while hot
6. Add some margarine, tamari or soy sauce, seasonings and stir until well blended
7. Heat wok (or deep frying pan) to a nice temperature such that the oil will not burn when added
8. Slice and dice veggies
9. Add a little oil and all the rice to wok and stir fry for 5 -7 minutes.
   You may choose to add the veggies with the rice and oil while stir frying or just add them after stir frying the rice. Some people like lightly cooked or uncooked veggies which preserves their crunchieness and original nutrient poteitial.

Serve right away and don't overcook!
Rice will become sticky and lose its flavor if overcooked.

Serve with sweet and sour sauce, hot whole wheat rolls or garlic cheese bread!

Always keep Brown Rice around to serve with other meals or as a meal itself!