Recipe by smellyvegetarian
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!
Top Review by Lucky in Bayview
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.
- 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
Directions See How It's Made
- 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.