Rice Fried Vegetables--Vegetarian Times

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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).
4. Fold in spinach. Cook 2 minutes, or until kale is bright green and slightly wilted.
5. Stir in rice, soy sauce, egg strips, sriracha, peas and almonds.