Ingredients
1½tspavocado oil,or safflower oil, divided
2eggs,whisked together
1small white onion,finely chopped
2medium carrots,finely chopped
2cupssnow peas,with asparagus, broccoli, cabbage, bell pepper, fresh/frozen peas, or any additional veggies, cut into very small pieces
¼tspsalt,more to taste
1tbspfresh ginger,grated or finely minced
2large garlic cloves,pressed or minced
pinchred pepper flakes
2cupsbrown rice,cooked
1cupspinach,and/or baby kale or tatsoi, optional
3green onions,chopped
1tbspreduced-sodium tamari,or soy sauce
1tsptoasted sesame oil
chili-garlic sauce,or sriracha, for serving, optional
Preparation
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds.
Immediately add 1½ teaspoons of oil, then swirl the pan to coat the bottom.
Add the scrambled eggs, then swirl the pan to cover the bottom. Cook until they are just lightly set, flipping or stirring along the way.
Transfer the eggs to a bowl, then wipe out the pan with a heat-proof spatula.
Return the pan to heat, then add 1 tablespoon of oil.
Add the onion and carrots, then cook, stirring often, for 3 to 5 minutes, until the onions are translucent and the carrots are tender.
Add the snow peas and other vegetable mix and salt. Continue cooking, stirring occasionally, for 3 to 5 minutes, until the vegetables are cooked through and turning golden.
Use the edge of the spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs.
Return the pan to heat, then the remaining 1 tablespoon of oil.
Add the ginger, garlic and red pepper flakes, then cook for 30 seconds, until fragrant while stirring constantly.
Add the rice, then mix.
Cook, stirring occasionally, for 3 to 5 minutes, until the rice is hot and starting to turn golden on the edges.
Add the spinach, other greens, and the green onions, then stir to combine.
Add the cooked vegetables and eggs, then stir to combine.
Remove the pan from the heat, then stir in the tamari and sesame oil.
Divide the vegetable rice into bowls.
Serve with chili-garlic sauce or sriracha on the side, and enjoy!
