Rice Fried Vegetables Yield 4-6 servings.
1 tbsp plus 1 tsp canola oil 2 large eggs, beaten 1-1/2 c. chopped onion 1 tbsp minced ginger Salt to taste 4 c. chopped broccoli 1/2 to 3/4 lb. asparagus or green beans 1 medium carrot, cut into thin slices 1-1/2 to 2 tsp minced garlic 4 c. packed, chopped leafy greens, (spinach, kale, chard) stemmed if necessary 1-1/2 c. peas 2 to 3 c. cooked, long grain brown rice 1 tbsp soy sauce 2 to 3 scallions, minced 2/3 c. lightly toasted almonds, whole or sliced, optional Place small skillet over medium heat. After 1 minute add 1 teaspoon oil. Swirl to coat pan. Wait 30 seconds or so then pour in beaten eggs. Tilt pan in all directions to let egg flow to edges, lifting cooked edges of eggs to allow uncooked eggs to flow underneath. You are making an omelet. Flip over for a second, then transfer to a plate and cut into strips. Place large, deep, skillet over medium heat. After about a minute, add remaining oil and swirl to coat pan. Add onion and ginger and a couple dashes of salt; sautee for 5 minutes or until onion is tender and translucent. Stir in broccoli, asparagus or green beans, carrots and garlic. Add another dash or two of salt if desired and stir-fry over medium heat for 8 to 10 minutes, or until vegetables are tender-crisp. Stir in chopped leafy greens. Turn into other vegetables with tongs. Cook for only a few minutes until slightly wilted. Defrost peas. Use a fork to fluff rice. Add rice to skillet. Sprinkle in soy sauce and omelet strips. Stir gently to combine. Serve topped with peas and almonds if desired.
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