Total Time
20mins
Prep 20 mins
Cook 0 mins

Here's a delicious catch-all for using the odds and ends of any vegetables in your refrigerator. This can serve as a side dish for broiled fish or chicken. Or, you can add chunks of cooked chicken or beef, or shrimp, to make this a one-dish meal. For the vegetarians, at the end of the cooking period, gently stir in cubes of firm tofu. Recipe from: Paulette Mitchell

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onion and carrot; cook, stirring constantly, until the onion is tender, about 3 minutes.
  3. Add the bok choy, bell pepper, snow peas, and spinach as they are prepared.
  4. Cook, stirring occasionally, for about 5 minutes or until the spinach is wilted and the other vegetables are crisp-tender.
  5. Stir in the rice, almonds, soy sauce, and pepper.
  6. Then add the eggs; cook, stirring constantly, for about 4 minutes or until the eggs are lightly set.
  7. Taste and adjust the seasoning.

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