**For best results cook your long grain rice up the day before and have it cold in the refrigerator.
**I also switched out the veggies for what I had on hand, so I used asparagus and broccoli in place of the scallions and zucchini)

2 TBS Canola Oil
1 Onion, rough chop
3 carrots, cut on a slight angle, 1/2 inch thick
1 zucchini, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons grated ginger
3 green onions, chopped
3 cups of rice
3 TBS Soy Sauce
2 TBS dry white wine
1 TBS toasted sesame oil
5 TBS sesame seeds toasted for garnish

In large skillet heat oil over medium high heat, add onion, carrot, zucchini and stir fry until softened. Add garlic, ginger and green onions, stirfry until softened.

Add rice, soy sauce, wine and stir to combine and warm. Drizzle with sesame oil and toasted sesame seeds. Taste to see if more soy sauce is needed.