1 c. brown rice, uncooked
1 tbsp. chicken bouillon granules
3 tbsp. vegetable oil, divided
1 c. thinly sliced carrots
3 green onions, including some tops, sliced
1 med. clove garlic, minced or dash garlic powder
1 lg. green pepper, sliced in thin strips
1 c. thinly sliced zucchini
1 c. thinly sliced fresh mushrooms
1/2 c. slivered almonds
4-5 tbsp. soy sauce

Cook rice the day or morning before serving, adding chicken bouillon to water. Cool rice completely in refrigerator.

Heat about 1 tablespoon oil in wok or skillet over high heat. Add carrots; stir 1 minute. Add onions, garlic and green pepper; stir-fry 1 minute, adding more oil if needed. Add zucchini, mushrooms and almonds stir-fry about 2 minutes, or until all vegetables are barely crisp tender. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serve at once. 4 to 6 servings.