1/4 c. canola oil
2 lg. cloves garlic, minced or mashed
3 green onions, diagonally sliced
1 sm. onion, sliced
1 c. bok choy, coarsely shredded
2 fresh black mushrooms or reconstituted, julienned
1 c. Chinese snow peas
2 eggs or egg substitutes
3 c. cold cooked rice (brown is more healthy)
3 tbsp. soy sauce, or to taste

Heat wok. Add 1 tablespoon oil and heat. Add garlic, green onions, and regular onions and stir fry until onions are tender. Add bok choy, mushrooms and snow peas. Saute 2 minutes. Remove vegetables. Add 1 tablespoon oil and heat. Add eggs. Stir until set. Remove eggs and break into very small pieces. Add remaining 2 tablespoons oil and add rice. Cook, stirring until heated through. Season with soy sauce. Add vegetables and eggs and toss to mix well. Makes 4 to 6 servings.