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