Fried Rice with Spring Veggies
Great way to use up lots of misc. veggies! Substitute clove garlic with 1-2 Tbsp. chopped garlic scapes or green garlic (to your taste).
1 egg, beaten
½ tsp. soy sauce
½ tsp. toasted sesame oil
1 Tbsp. light oil
1-2 Tbsp. chopped red or other mild onion
1 small clove garlic, pressed or minced
1/4 tsp. fresh ginger, finely minced
2 c. raw vegetables, cut into small bite-sized pieces- radishes, carrots, peas are good
2 c. of chopped or ribboned greens, such as spinach, chard, kale, beet greens
2 c. leftover, cooked brown rice
Beat egg with soy sauce and sesame oil and set aside.
Saute onion, garlic and ginger in oil for about 1-2 minutes over med-high heat, until softened and aromatic.
Add the vegetables and cook about 2 minutes more.
Next add rice, stirring occasionally until heated through.
Pour in eggs and stir until cooked and well incorporated into the dish.
Recipe created or adapted by Liz Talley, Urban Graze
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