Colorful Fried Rice - cooking recipe

Ingredients

3 Tbsp. sesame seed
3 Tbsp. salad oil
1 c. thinly sliced carrots
1 medium onion, sliced thinly and separated into rings
2 cloves garlic, minced
1 large green pepper, cut into thin strips
1 c. each: thinly sliced zucchini and mushrooms
2 c. bean sprouts
1 c. hot cooked brown rice
1 tsp. grated fresh ginger
1/4 c. soy sauce
3 Tbsp. fresh coriander (cilantro)

Preparation

Spread sesame seed in a small frying pan over medium heat. Cook, shaking pan often, until seed is golden (about 2 minutes); set aside.
Prepare remaining ingredients before you begin cooking.
Heat 1 tablespoon oil in a wok or wide frying pan over high heat.
Add carrots; stir-fry (cook, stirring constantly) for 1 minute.
Mix in onion, garlic and green pepper; stir-fry for 1 minute more.
Add more oil as needed.
Add zucchini and mushrooms; stir-fry until all vegies are just tender-crisp (about 2 more minutes).
Mix in bean sprouts and rice; cook, stirring, until heated through.