Asian Rice and Vegetable Skillet

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: 20 mins
• 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.