1 cup brown rice, cooked
2 baby carrots, sliced thin
1 stalk celery, sliced thin
1 slice from medium size onion, chopped
1/4 cup frozen peas
2 tsp minced garlic (i use the preminced in jar type)
1 egg
1 tbsp vegetable oil (i use canola)
slivered almonds (just a few for some crunch)
dash tumeric (for color)
dash curry powder
salt and pepper to taste
Directions:

Heat oil in non-stick pan over medium heat.

Add garlic to season oil.

Add carrots, celery, and onions and saute til just tender (2-3 min.).

Add rice and peas and cook til heated through.

Add tumeric, incorporating well (remember – just a small amount is all you need for a yellow color to appear).

Add almonds, curry, salt and pepper.

Move rice mixture to edges of pan, forming a clear space in center, add egg to space and scramble, then stir the rice mixture into the egg and continue cooking til egg is incorporated well.

Remove from heat and serve.

Makes: 2 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.