Stirfry Breakfast Bowl

Waking up to a couple inches of snow on May 1st, I craved a warming breakfast. With Jim on the road, the mushrooms in my fridge beckoned....

Olive oil to coat pan
10 baby portabella mushrooms, sliced
Several handfuls of baby spinach (about 2 cups)
3 scallions, sliced
2 cups leftover brown basmati rice
1 local egg (or leave out for vegan meal)
Braggs amino acids or tamari

1. Heat wok or frying pan over medium heat.
2. Add olive oil.
3. Saute mushrooms until brown.
4. Add spinach and scallions and steam for a few minutes.
5. Add brown rice and braggs/tamari to taste.
6.When rice is heated through, push rice mixture to one side and add one egg.
7. Scramble the egg in the pan, and when it is cooked through, incorporate egg into rice mixture.