| | Directions | | Heat oil, quickly saut the onion, garlic, and ginger, stirring constantly. Add vegetables and cook until tender but still a little firm. Add brown rice, soy sauce and sesame oil. Sprinkle with cilantro or parsley and mix well. |
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| Ingredients | | - |  | 1 tablespoon olive oil or vegetable oil |
| - | | 1 onion or 3 scallions, chopped (small) |
| - | | 1 clove garlic, minced |
| - | | 1 tablespoon fresh ginger, grated |
| - | | 1/2 cup chopped zucchini, squash, eggplant, or other fresh vegetable inch season |
| - | | 2 cups cooked brown rice |
| - | | 3 tablespoons light soy sauce |
| - | | few drops sesame oil |
| - | | 2 tablespoons chopped cilantro or parsley |
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