Fried Rice with Zucchini and Carrots

Fried Rice with Zucchini and Carrots 

2 cups of cooked long grain rice cold (I used long grain brown rice)
1 zucchini chopped fine and sautéed
1 carrot chopped fine and steamed
1/2 onion chopped fine and sautéed
1/2 tablespoon olive oil to sauté carrot and onion
3 eggs whisked and scrambled medium, broke into small bits and cooled
1 tablespoons of butter to scramble the eggs

1 teaspoon black sesame seeds
1 teaspoon white sesame seeds (I was out so used hemp seeds)
1 tablespoon olive oil to sauté remaining ingredients
1 inch fresh ginger micro-minced and sautéed for one minute
3 garlic cloves micro-minced and sautéed for one minute 

2 tablespoons low sodium soy sauce (aminos)
2 tablespoons oyster sauce
1 teaspoon sesame oil
salt and pepper to taste
chopped green onions for garnish (optional)

Cook your rice al dente and refrigerate to get cold or use leftover rice. Chop zucchini. Steam your chopped carrots till soft. Sauté the onion and zucchini, add them to carrots and let them all cool. Scramble your eggs medium in butter, using a wooden spoon. When eggs are cooked, chop into  bits in the pan with your wooden spoon then set aside to cool. All this can be made the day before. Next day take ingredients out of refrigerator to get to room temperature.

In a dry large frying pan toast seeds till just barely brown. Add olive oil and ginger, then garlic. Sauté one minute. Next add cold rice and stir well. Then add soy sauce, oyster sauce, and sesame oil.  Stir again. Frozen peas could be added at this point if you like. Last add vegetables then eggs. Salt and pepper to taste, adjust seasoning and serve immediately. I think I could have used more zucchini and carrots, next time.