Rice Fried Vegetables
In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.
1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided
3 large eggs, beaten
3 green onions, chopped (¼ cup)
3 Tbs. minced fresh ginger
4 cups chopped fresh broccoli
½ lb. chopped asparagus or green beans
1 medium carrot, cut in thin slices on the diagonal (½ cup)
2 cloves garlic, minced (2 tsp.)
4 cups chopped kale, collards, spinach, or Swiss chard
3 cups cooked brown rice
2 Tbs. low-sodium soy sauce
1 tsp. sriracha chile sauce
1 ½ cups frozen peas, thawed
⅔ cup toasted sliced almonds
- Heat small skillet over medium heat 1 minute. Add 1 tsp. oil, and swirl to coat pan. 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.
- Heat large, deep skillet or wok over medium heat 1 minute. Add remaining oil and swirl to coat pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender. Fold in kale with tongs. Cook 2 minutes, or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and sriracha chile sauce. Serve topped with peas and almonds.