Brown Rice Stir-fry with Chicken

Vegetarian Stir-fry Stir-fry with pre-cooked shredded chicken Brown Rice Stir-fry with Chicken
This tasty dish reheats well, making it a perfect dish to tote to the office for lunch. You can vary the vegetables according to what you have on hand. Make sure you cook and chill the rice several hours before you begin this meal. This is a great dish to add leftover chicken or beef.		Total Time: 20 min for 2 people Serves 4
1 cup brown rice, uncooked ½ teaspoon vegetable broth base	Cook according to package directions Add to rice while cooking Cool rice completely in refrigerator.
1 cup carrots	Slice thin, chop into small pieces
1 medium onion	Chop
2 garlic cloves	Mince
1 green bell pepper	Chop into small pieces
1 medium zucchini	Slice thin, then halve
1 cup fresh mushrooms	Slice thin
2 Tablespoons  toasted Sesame Oil 2 Tablespoons  slivered almonds 3 – 4 Tablespoons soy sauce	Heat oil in wok or large skillet over high heat. Add carrots, stir 2 minutes. Add onions, garlic and green pepper, stir-fry 3 minutes. Add zucchini, mushrooms, and almonds, stir-fry for about 5 minutes, or until all vegetables are barely crisp-tender. Add cold cooked rice and soy sauce, stir to separate grains, about 1 minute.
	Add pre- cooked chicken or beef that has been warmed in the microwave if desired to the omnivore’s portion before serving