Asian Rice and Vegetable Skillet

Submitted by Impera_Magna

"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"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons canola oil
• 1⁄2 cup coarsely chopped onion
• 1 carrot, coarsely chopped
• 2 stalks bok choy, coarsely chopped, including leaves
• 1⁄2 red bell pepper, chopped
• 1 cup stemmed snow peas
• 1 cup shredded stemmed spinach leaves
• 2 cups cooked brown rice
• 1⁄4 cup slivered almonds
• 2 tablespoons soy sauce
• 1⁄2 teaspoon pepper (to taste)
• 2 eggs, lightly beaten
• toasted sesame seeds (opt garnish)

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.