This makes a great dish to prepare ahead, freeze and serve. Reheat before serving. This is not your typical take-out Chinese dish!

4 cups cold cooked brown rice
1/2 cup millet
1/2 cup barley
1/2 cup rye
4 tablespoons soybean oil
3 beaten eggs or egg substitutes
1 cup cooked chopped spinach
1/2 cup chopped parsley
1 scallion, chopped fine
1 teaspoon sea kelp granules
1 teaspoon Gaylord-Hauser Spike Seasoning

Separate rice clumps. Crack eggs in small bowl and set aside. If using egg substitute, pour in bowl and set aside. Heat soybean oil on high flame in wok. Stir-fry rice rapidly, turning spatula regularly. Add barley, rye and millet. When rice is thoroughly heated, make a hole in the center of the mixture. Pour in eggs and stir until scrambled. Add sea kelp granules and seasoning. Stir-fry eggs into the rice until thoroughly blended. Stir in spinach. Add more sea kelp granules and seasoning, as well as salt and pepper if desired. Stir-fry mixture for one minute. Add scallion and stir again.

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