Here's How I like my Vegetable Stir Fry - Lots & Lots of Veggies - whatever veggies I've got on hand (which is usually a lot) & as close to a 50/50 ratio of veggies to rice as I can get.
1/2 Cup Mushrooms chopped
2 Cups finely chopped Carrots
1 Yellow Squash
1 Large Broccoli Floret
1/2 Bell Pepper
5 Sweet Peppers (red, yellow, orange)
1 1/2 Cup Brown Rice cooked according to directions
1 tsp Sesame Oil
1 TBS Olive Oil
2 TBS Soy Sauce
1 TBS Tempura Sauce
The How To
Chop all vegetables to desired size (for stir fry I like mine chopped very fine)
Add oil to pan and heat to medium high
Begin with mushrooms and squash, once seared nicely add peppers, next add remaining vegetables, add 1 TBS Soy sauce and cook on medium high for 5 minutes.
(this version from a few weeks ago has Purple Cabbage)
In separate pan scramble eggsAdd cooked rice and eggs to vegetables, add soy sauce and tempura sauce. Mix well and continue over medium high for another 5 minutes. Add Sesame seeds.
Plate, Pray & Enjoy!