January 2008 Rice Fried Vegetables From Mollie Katzen of Moosewood fame. In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add or augment the vegetables- just don't subtract!!! 1 Tbsp plus 1 tsp toasted sesame oil or peanut oil, divided 3 large eggs beaten 3 green onions, chopped (1/4 cup) 3 Tbsp minced fresh ginger or 1 Tbsp ground 4 cups chopped fresh broccoli 1/2 pound chopped asparagus or green beans 1 medium carrot, cut in thin slices on the diagonal (1/2 cup) 2 gloves garlic, minced (2 tsp) 4 cups chopped kale, collards, spinach, or Swiss chard 3 cups cooked brown rice 2 Tbsp low-sodium soy sauce 1 tsp chile sauce 1 1/2 cups frozen peas, thawed 2/3 cup toasted sliced almonds 1. Heat small skillet over medium heat 1 minute. Add 1 tsp oil, swirl to coat pan. Wait 30 seconds, then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook 2-3 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 remaining oil and swirl to coat pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8-10 minutes, or until vegetables are crisp-tender. Fold in kale with tongs. Cook 2 minutes, or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and chile sauce. Serve topped with peas and almonds. Makes about 4 (2 1/2 cup servings) Calories 292 Protein 13 grams Carbohydrate 41 grams (see fiber!) Fat 10 grams (2 sat) Fiber 8 grams Cholesterol 159 mg Sodium 400 mg Exchange system...I'd count as 2 starches, 1 protein, 1 1/2 fat and 2 vegetables. From Vegetarian Times Magazine...a great article called "Put the Veg Back in Vegetarian". www.vegetariantimes.com Many other Mollie Katzen recipes in it too. The photo alone looks great! January/Feb 2008 Archived Recipes Copyright 2002-2007 - Lisa Merrill