Veggie fried rice

photo credit: JSYFruitVeggies.org

2 tablespoons peanut oil or another light tasting oil

2 large eggs, scrambled

1 small yellow onion, sliced, about one cup

2 garlic cloves, minced

1 2-inch piece of ginger root, peeled and minced

1/2 lb. carrots (2-4 medium carrots), peeled and julienne sliced or diced

1/2 lb. napa cabbage (1/2 a small head) washed and thinly sliced

1/2 lb. broccoli florets and sliced stems, or 1/2 lb. sliced kale

3 tablespoons soy sauce or tamari

1 tablespoon sesame oil

1 tablespoon apple cider or rice wine vinegar

4 cups cooked and chilled rice, white or brown

Optional toppings- sliced scallions, chopped cilantro, toasted sesame or sunflower seeds

Set a medium saucepan of salted water to boil. When boiling, drop in the broccoli (or kale) and cook until just tender, about 2 minutes. Drain, rinse with cold water, and set aside.

Mix together the soy sauce, sesame oil and vinegar, and set aside.

Heat 1/2 a tablespoon of oil in a large, well seasoned wok or very large skillet. When hot, add the egg with a few pinches of salt, stirring occasionally until cooked through.

Remove from the pan and set aside. In the same skillet, add the remaining oil and the onion with another pinch of salt, cook over medium heat for one minute. Add the garlic, ginger, napa cabbage, and carrot, cook until the vegetables are tender, 2-3 minutes more.

Increase the heat to high, and add the rice to the skillet. Pour the sauce mixture over the rice, and stir well, cooking for a few minutes until the rice is heated through.

Lower the heat and add the steamed broccoli (or kale) and the scrambled egg to the skillet. Mix well.

Taste and add salt if needed. Serve with optional toppings and hot sauce

Serves 4