Rice Fried Vegetables--vegetarian Times

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon sesame oil (or peanut oil)
• 3 large eggs, beaten
• 3 green onions, chopped (1/4 cup)
• 3 tablespoons fresh ginger, minced
• 2 cups fresh broccoli
• 2 cups mushrooms, sliced
• 1/2 lb green beans (or asparagus)
• 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
• 2 garlic cloves, minced (2 tsp.)
• 4 cups spinach (or other green veggie)
• 3 cups cooked brown rice
• 2 tablespoons braggs liquid aminos
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce
• 1 cup frozen peas, thawed
• 1/3 cup sliced almonds, toasted

Recipe

• 1 heat a small greased skillet over medium heat 1 minute. wait 30 seconds, then add eggs. tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. flip omelet, and cook 30 seconds more, or until dry, but not browned. transfer to plate, and cut into strips.
• 2 heat large, deep skillet or wok over medium heat 1 minute. add oil and swirl to coat pan. add green onions, mushrooms, and ginger, and sauté 5 minutes or until onions are soft.
• 3 stir in broccoli, green beans, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender (i covered for the last 3 minutes to steam them a bit).
• 4 fold in spinach. cook 2 minutes, or until kale is bright green and slightly wilted.
• 5 stir in rice, soy sauce, egg strips, sriracha, peas and almonds.