Broccoli Cheddar Stir Fry

• 2 heads of broccoli
• 6-8 scallions
• 1-2 cups cooked brown rice
• 1 teaspoon of Penzey's Forward spice blend, or other spices you like
• 2 Tablespoons oil
• 1 cup shredded Cheddar cheese

Cut the stems off 2 heads of broccoli. Trim the end of the stem that was cut and discard, but then coarsely slice/chop the remaining stems. Chop the florets, and hold separately from the stems.

Cut 6-8 scallions into small pieces. (I find kitchen scissors the best tool for this.) If there are thick bases of the scallions, chop them separately and add to the broccoli stems.

Put a wok on high heat with about 2 Tablespoons of canola (or other cooking) oil. When the oil is quite hot, add the broccoli stems and scallions. Stir fry until the stems are showing slightly brown spots.

Add the broccoli florets, the rest of the scallions, and the rice. Sprinkle on 1 teaspoon of Penzey's Forward spice blend. Stir fry until the broccoli is tender.

Lower the heat to medium. Add about a cup of shredded sharp Cheddar cheese (the amount is up to you). Cook until the cheese is melted, stir through, and serve immediately.