Vegetable Fried Rice

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Do you ever have one of those nights where you feel like you have nothing to eat even though the fridge has plenty of food? Sometimes I get home from work at 7:30 and don't feel like making a complicated meal, and lately, fried rice has been the one thing that has saved me from ordering takeout (also great, but it adds up quickly). Fried rice may not be quite as healthy as having a salad, but it is a great way to use up any miscellaneous vegetables and the variations are almost endless. I love adding chicken or tofu for more protein, and while my favorite vegetables are broccoli and peas, it would be great with carrots, zucchini, or pretty much anything else you might have lying around in your refrigerator.

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Vegetable Fried Rice (serves 3-4)

2 tablespoons canola oil

3 large eggs

Salt and pepper

2 garlic cloves, minced

5 scallions, white and green parts separated

1 tablespoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1 tablespoon rice vinegar

1 tablespoon brown sugar

2 cups broccoli florets and stems, roughly chopped

3/4 cups fresh or frozen peas

3 cups cooked rice

2 cups spinach, chopped

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 cup roasted salted peanuts (optional)

Heat 1 tablespoon oil over medium heat in a large sauté pan or wok. When hot, crack eggs directly into pan, and quickly scramble with a spatula until barely set. Season with salt and pepper and set aside. Heat remaining oil in the same pan. When hot, add white parts of scallions, garlic, ginger, and red pepper flakes and sauté until you can smell the aromatics, 1-2 minutes. Quickly add rice vinegar and sugar and stir. Add broccoli and peas, and cook until broccoli is bright green and still crisp, about 5 minutes.

Add rice, spinach, oyster sauce, soy sauce and fish sauce and mix well. Sauté for 2-3 minutes, then add cooked eggs. Serve immediately, garnishing with remaining scallions and peanuts, if desired.