If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok
Ingredients
1 1/2cupmedium grain brown ricecooked according to package directions
5tablespoonavocado oildivided
4eggwhisked together
2white onionsmall, finely chopped
4carrotmedium, finely chopped
1cupsnow peas
1cupbroccolicut into very small pieces for quick cooking
1cupred bell pepper
1cupfrozen peas
1/2teaspoonKosher saltmore or less to taste
2tablespoonfresh gingergrated
4clovegarliclarge, pressed or minced
Pinchcrushed red pepper
2cupbaby kale
6stalkgreen onionchopped
2tablespoonlow-sodium soy sauce
2teaspoontoasted sesame oil
Optional for serving:
chili-garlic sauce
Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
Reheating Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.