Veggie Loaded Fried Rice

Makes 2-3 servings

Ingredients: 

• ¾ cup-1 cup dried brown rice- makes ~2 cups cooked 

• 4-6 free range eggs *See vegan option in notes 

• 2 cups frozen peas

• 1 red bell pepper 

• 1 bundle asparagus  

• 1 cup shredded cabbage (I use a coleslaw mix that has shredded carrots too)

• 1 red bell pepper  

•  8 oz package mushrooms 

• Handful of peanuts (I use raw) 

• Soy sauce 

• Sriracha sauce, optional 

Directions: 

1. Cook rice 

2. Wash and pat dry mushrooms, asparagus and red bell peppers

3. Chop asparagus into ½-1” size sticks, dice red bell peppers, and slice the mushrooms

4. In a large non-stick skillet, add a small amount of olive oil and add: frozen peas and the veggies you just chopped, add peanuts (if using)- saute for a couple minutes 

5. Add the shredded cabbage and saute for another minute or less 

6. Push the veggie mix to one side of the large skillet, add a bit more oil, then add the eggs. Cook them just like scrambled eggs- when the whites are cooked (some of the yolk can still be liquid), stir in the amount of rice you want to use (~3/4 -1 cup per person), drizzle on soy sauce and a very small amount of sriracha.

7. Mix everything together in the skillet

8. Dish on plates, and add more soy sauce and sriracha, as needed 

Notes:

*If you want to make this vegan, use tofu instead of egg. Crumble tofu and add the same time that you would add the egg in the recipe. Use firm, extra firm, or super firm tofu. Do not use silken.