Oriental Beef Stir-fry

226 gram StripLoin Steak 28g (by VICEROY)
1 cup pieces Shiitake Mushrooms
8 tsp Ginger Root
8 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips)
8 serving Chinese - vegetables - Broccoli,Kale,BoK-choy - 1 cup
2 large Egg, fresh, whole, raw
1 cup Basmati Rice, Mahatma(1/4 c dry, 3/4 c prep)
4 tbsp Parsley
3 tsp Garlic
2 cup Chicken stock, home-prepared
3 tbsp Dynasty 100% Pure Sesame Seed Oil
3 tbsp Extra Virgin Olive Oil

To do the egg fried rice bring chicken stock to a boil. Add rice and reduce to a simmer. In a separate skillet with 1T. sesame oil bring up to high heat, add 4t. ginger and 1t. and eggs whole. As the whites start to cook break the yolks, add parsley and cook till eggs are fully cooked, remove from heat. When rice is cooked rinse, coll and add egg mix. Cut all veggies and beef into julienne strips. Use 2T sesame oil, 2T oliveoil, 4t. of ginger root, 2 t. of the garlic into a stir-fry HOT skillet, add beef and carrots. When beef is nearly done add all other veggies tossing constantly. Serve around a cup of the rice.

Serving Size: dinner for four

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFBUCK1.