This image isn't the exact meal but will have to suffice until I cook and click one of my own.
According to a Natural Health March 2007 article...
"Aromatic basmati rice and a little fresh ginger help boost the umami effect of this classic dish"...
Ingredients:
(My own tweaks are included)
2 tablespoons toasted sesame oil
4 scallions, thinly sliced
1-2 tablespoon grated fresh ginger root
2 cups sliced fresh shiitake mushrooms
2 carrots, peeled and shredded
1 cup (or the entire packet if you buy pre-packaged) snap or snow peas
4 cups of cooked brown basmati rice, chilled
4 tablespoons naturally brewed soy sauce (I use light soy sauce)
1 1/2 teaspoons of Asian garlic-chile sauce (optional; I use Asian chile sauce and add my own fresh garlic- about 2-3 cloves)
3 large eggs, lightly beaten (probably could use egg beaters, I haven't tried)
4 tablespoons chopped fresh cilantro
4 teaspoons toasted sesame seeds (optional)
(optional if not vegetarian-- chicken chunks or shrimp grilled or fried with spices like lemon pepper, garlic/herbs, or a marinade that complements the other ingredients)
Process~
1. In a large nonstick skillet or wok over medium-high heat, warm sesame oil
2. Add scallions and ginger; stir fry 1 minute. Add mushrooms and carrot; stir-fry 1 minute more. Add peas, rice, soy sauce, and garlic-chile sauce, if desired; stir fry 2 minutes, or until peas and rice are heated through (I cook longer). Add eggs, stirring constantly (this freaked me out the first time I made it; I thought I was ruining the meal, until it started firming up and looking like true fried rice). Stir fry about a minute or so, or until the eggs begin to brown.
*** If you are adding in meat, this should be cooked separately and added in at this point.
3. Remove from heat. Stir in cilantro. Sprinkle with sesame seeds, if desired, before serving. (Note: toast sesame seeds in a small dry skillet over medium-low heat for about 3-5 minutes).
Enjoy!
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