4 cups Brown Rice, cooked2 tablespoons Olive Oil
2 tablespoons Butter
¼ pound Snow Peas
3 cups thinly sliced Bok Choy stems and leaves
4 ounces fresh Shitake Mushrooms, stems removed and sliced
1 whole Sweet Onion
1/2 cup Green Onions, chopped
1½ tablespoons Asian Sesame Oil
2 tablespoons low sodium Soy Sauce
Follow directions for 4 cups of brown rice. You can use quick brown rice if you don’t have a rice maker.
In a wok or pan, sauté veggies in butter and olive oil. Add cooked brown rice and sauté all together until veggies are done but still crispy. Next add the sesame oil and soy sauce. Serve with meat, chicken or fish.