Veggie Fried Rice

In the spirit of the previous posting, I must be honest. Last night, I had the best of intentions. I was going to make a Ginger Bass with Garlic Spinach recipe. But after a wonderful day spent with my brother and his wife, I realized I forgot to go to Harris Teeter, and all I could do was muster enough energy to dial for Moo Shu Veggies. So, instead of giving you the wonderful recipe I was going to try for you, I will give you my version of veggie fried rice. This recipe is more of a meal then a side, with a emphasis on veggies and healthy and less on fried. It is absolutely wonderful, but just don't forget to grocery shop before!

Ingredients:

• 2 tb seasame oil (separated)
• 3 large eggs beaten
• 3 green onions chopped
• 1.5 cup of frozen peas
• 3 tb minced ginger
• 4 cups of broccoli
• 1/2 lb chopped asparagus
• 2 carrots sliced
• 2 cloves of garlic minced (or get a garlic press to make your life easier forever)
• 4 cups of spinach (at least)
• 3 cups of cooked brown rice
• 2 tb. of soy sace
• 1 tb hot sauce
• 2/3 cup of toasted sliced almonds (amazing addition)

1. Heat wok at medium, add 1 tb of oil, Cook eggs scrambled. 2 minutes. Remove from wok.
2. Add more oil to wok, throw in green onions and ginger. Saute until onions are soft.
3. Stir in broccoli, asparagus, carrot, garlic, stir fry 8-10 minutes.
4. Stir in spinach and peas, until cooked
5. Throw in rice, soy sauce, hot sauce and almonds.
6. Place veggie fried rice mixture in bowls with a bit of egg on top.

If you don't have a wok, you can use a large skillet. However, I recommend purchasing a wok because it is useful for many types of cooking, especially messy cooking. Since there is a lot of chopping in this meal, two people working cuts down the amount of time. It could take just 20 minutes, and there will be plenty leftover for a few workday lunches.