Cook 2 cups basmati rice in 3 cups of water on high, boil for one minute, turn down and cover until water is absorbed...about 20 minutes
Add oil (sesame or olive oil) to hot wok
Add broccoli Fleurettes, shredded carrots, snow peas, bell peppers, mushrooms, cabbage (...and whatever you like in your stir fry) stir until slightly coated with oil, add 2-3 tablespoons of water and cover to steam a little, once steamed but still firm and crispy add soy sauce or tamari and coat...remove from wok.
Add more oil to wok, add eggs and scramble up. Now add your cooked rice, stir to distribute the light coating of oil, add soy sauce or tamari and sprinkle with ground ginger and stir around until it looks ready...add the veggies back in and stir again.
Clearly I was out of many of the veggies today, much to Anne's dismay. All I had were the carrots and broccoli but it is still yummy and heats up nicely the next day for lunch.
