Chinese Colorful Fried Rice

Chinese Colorful Fried Rice

3 Tbsp. sesame seeds
About 3 Tbps salad oil
1 cup thinly sliced carrots
1 medium-size onion, thinly sliced and separated into rings
2 cloves garlic, minced or pressed
1 large green pepper, seeded and cut into thin strips
1 cup each thinly sliced zucchini and thinly sliced mushrooms
2 cups bean sprouts
1 cup hot cooked brown rice
1 tsp. grated fresh ginger
1/4 cup soy sauce
3 Tbsp fresh coriander (cilantro)

Spread the sesame seeds in a small frying pan over medium heat.
Cook, shaking pan often, until seeds are golden (about 2 minutes); set aside
Prepare remaining ingredients before you begin cooking.
Heat 1 tablespoon of the oil in a wok or wide frying pan over high
heat. Add carrots and stir-fry (cook, stirring constantly) for 1
minute. Mix in onion, garlic, and green pepper and stir-fry to 1
more minute, adding more oil as needed. Add zucchini and mushrooms
and stir-fry until all vegetables are just tender-crisp (about 2
more minutes). Mix in bean sprouts and rice and cook, stirring,
until heated through. In a small bowl, mix ginger with soy; blend
into rice mixture.

Serve immediately, sprinkled with coriander and sesame seed.

Makes 4 to 6 servings.