Lenten Challenge 2013 Day 20: Does that mean we are half-way through?

Vegetable Fried Rice (prep time:  20 minutes)

4 servings worth of instant brown rice (we made ours with vegetable stock instead of plain water)
2 T oil of choice (sesame if you can tolerate it would be the tastiest, but we have to use corn and olive)
1 15oz bag of frozen stir-fry vegetable mix
Optional:  1 small can of water chestnuts
1 T minced garlic
1 T grated fresh ginger (use 1 t dried if you need to)
1/2 c vegetable stock (see link above)
1/2 c crushed pineapple with juices
2 eggs, lightly beaten
1 t spicy mustard (Chinese would be authentic, but Dijon is effective)

Cook brown rice according to package directions (ours was ready within 10 minutes).  In a large, heavy skillet, sautee vegetables and water chestnuts in oil on high until bright green, about 5 minutes.  Add garlic, ginger, vegetable stock and pineapple.  Reduce heat to medium-low and cover.  Let simmer for 5 minutes.  Return heat to high and pour eggs over all, stirring constantly until eggs are cooked.  Stir in rice and spicy mustard.  Serve immediately.  

I win the Worst Food Blogger Ever award: once again, we ate it before we got pictures.