3 tbsp. vegetable oil
1 clove garlic, finely chopped
2 c. bean sprouts
1 tsp. dried oregano
2 tbsp. grated gingerroot
1 tbsp. lemon juice
4 c. cooked brown rice
2 bunches scallions, chopped
4 celery stalks, diced
3 tbsp. chopped parsley
1/2 tsp. dried basil
1/2 c. soy sauce
Salt

Heat oil in wok or skillet. Add scallions and cook quickly for 1 minute. Add garlic and celery and cook for 1 minute. Add bean sprouts and parsley. Cook, stirring for 1 minute. Stir in oregano, basil.

Combine ginger, soy sauce and lemon juice and stir into vegetable mixture. Add salt to taste. Stir in cooked rice and reheat.