Back in the day when I cooked with white rice, I had a recipe for fried rice that included scrambled eggs and soy sauce. This healthier version starts with a blend of wild & brown rice, incorporates more veggies than the original recipe, and skips the eggs and soy sauce. It makes a great side dish for fish or poultry.

1. Heat 1 Tbsp olive oil in large skillet over medium-high heat. Sauté for 1-2 minutes just until tender crisp:

1½ cups broccoli florets

2 carrots, julienned

4-5 mushrooms, sliced

3 cloves garlic, minced

2. Clear a spot in the middle of the vegetables and pour in:

1 Tbsp olive oil

3. Stir in:

2 cups cooked brown & wild rice (cooled in refrigerator)

2 green onions, sliced

½ tsp garlic powder

½ tsp Mrs. Dash’s seasoning

Pinch of pepper

4. Cook, stirring until rice and onion are heated through, approximately 2-3 minutes. Serves 4-5.

Note: You could sauté the green onion with the other vegetables, but I like to add it at the end so it retains its crunchiness.