Date: Thu, 27 Mar 1997 00:03:27, -0500
From: FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH)
1 big carrot, peeled (or scrubbed well) and chopped chunky
1 stalk celery, chopped chunky
1/4 cup onion, chopped fine
whatever other veggies are in the fridge---I like peas, fresh/frozen,
fresh green beans, etc.
1 (or more) garlic cloves, chopped fine or pressed
3 cups rice, cooked
Sautee vegetables in water, wine, veggie broth, however you like.
Cook carrots first, adding softer vegetables last to prevent
overcooking. Add a little low-salt soy sauce to the cooking
vegetables. When veggies are done to your liking, and all the
cooking liquid is absorbed, add the rice, all at once. Add more soy
sauce, to your taste, and "fry" until the rice is separated and dry.
Season with more soy sauce, if needed.