1 c. brown rice
3 tbsp. oil, divided in 3
1 c. thin sliced carrots
3 scallions, sliced with some tips (about 1/2 c.)
1 med. clove garlic, crushed
1 c. thin-sliced zucchini
1 lg. green pepper, cut in thin strips
1 c. thin-sliced mushrooms
1/2 c. slivered almonds
4-6 tbsp. soy sauce

Cook rice and cool. Heat 1 tablespoon oil in Wok on high. Add carrots and stir one minute until almost tender. Add scallions, garlic and pepper. Stir-fry one minute, adding more oil as needed to prevent sticking (do not add too much). Add zucchini, mushrooms and almonds. Stir-fry about two minutes or until all vegetables are barely crisp-tender. Add rice, stir to break up grains and heat through. Season to taste with soy sauce.