Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!

Bring 1/2 cup water to boil (in microwave, in electric kettle, or on stove). Add to a medium bowl and whisk in the baking soda. Next, add your molasses and oil and combine thoroughly. add eggs and ginger.

In a large bowl, whisk your flours, sugar and dried spices (reserving the ginger) until ingredients are evenly distributed. Fold your wet ingredients into the dry ingredients without over-mixing. Stir in the crystallized ginger and raisins.

Pour evenly into your muffin tin and bake for 30 or 35 minutes or until a toothpick comes out dry. Cool in pan for five or ten minutes and then put on wire rack to cool. Sprinkle and serve with toasted walnuts if you like.