Prep 10 mins
Cook 10 mins
This is adapted from an email I got from Vegetarian Times. We all really enjoyed it, even my very carnivorous DH! It is very forgiving--just use whatever veggies you have on hand!
- 1 tablespoon sesame oil (or peanut oil)
- 3 large eggs, beaten
- 3 green onions, chopped (1/4 cup)
- 3 tablespoons fresh ginger, minced
- 2 cups fresh broccoli
- 2 cups mushrooms, sliced
- 1⁄2 lb green beans (or asparagus)
- 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
- 2 garlic cloves, minced (2 tsp.)
- 4 cups spinach (or other green veggie)
- 3 cups cooked brown rice
- 2 tablespoons Braggs liquid aminos
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup frozen peas, thawed
- 1⁄3 cup sliced almonds, toasted
- Heat a small greased skillet over medium heat 1 minute. Wait 30 seconds, then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. Flip omelet, and cook 30 seconds more, or until dry, but not browned. Transfer to plate, and cut into strips.
- Heat large, deep skillet or wok over medium heat 1 minute. Add oil and swirl to coat pan. Add green onions, mushrooms, and ginger, and sauté 5 minutes or until onions are soft.
- Stir in broccoli, green beans, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender (I covered for the last 3 minutes to steam them a bit).
- Fold in spinach. Cook 2 minutes, or until kale is bright green and slightly wilted.
- Stir in rice, soy sauce, egg strips, sriracha, peas and almonds.
Mmmm...lots of good stuff in this recipe and it tasted like total comfort food for us. I used thinly sliced cabbage instead of spinach and sesame seeds instead of almonds. I also added extra green onion and tiny bit more sesame oil. Thanks for posting the recipe.
Oh, this is super awesome yumm-o! We really loved this recipe!!! I did make a few modifications, partly due to availability of ingredients, partly due to preference, which I'll list here. Instead of stirfrying the ginger and garlic with the veg, I added it to the stirfry sauce (which totally kicked butt!!), which I doubled, because I like it saucy! Truth be told, though, it would have been fine as is. I chose to add the ginger and garlic to the sauce because I felt they would burn/overcook or just loose their intensity if fried with the veg. And I suppose also because I'm a creature of habit, and that's how I tend to make most stirfry sauces. For the mushrooms, the recipe didn't stipulate which kind, so I used half button, and half cremini. Instead of green beans, I used yellow, and supplimented them with snow peas, and also added some red pepper for colour. Lastly, instead of peas, I used edname beans (what I had on hand). Oh - and I'd picked up tofu for this recipe earlier in the week, completely forgetting that it called for egg as the protein! So, I used tofu - but will use egg next time. And not only will there be a next time, but I'm passing this gem on to my sister, who was mentioning to me today that she is in a bit of a cooking rut - and this recipe, with the change in protein (by this I mean the egg, their not new to tofu), and the succulent and yet simple sauce, definately fits the bill. Such a versitisle recipe, too, Smelly - I just LOVE it! Thank you for posting it! Made for my chosen chef, smellyvegetarian (whose recipes are always wonderful!) for Veggie Swap 28, November 2010.