Rice Fried Vegetables

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 6 servings


3 cups cooked brown rice
1 ½ cups cooked peas 
4 large eggs, beaten
Sesame oil for frying
3 TB tamari, divided
2 medium carrots, slivered


2 cloves garlic, chopped
1 TB grated ginger
1 tsp chile sauce
1 large crown broccoli, chopped
½ lb green beans, trimmed & cut
3 green onions, chopped
6 oz. bag baby spinach (or other greens)

2/3 cup toasted almond sliver
crushed red pepper to top

1. Combine cooked rice & peas in large bowl.  Heat oil in large skillet; cook eggs & cut into pieces; remove from skillet & stir into rice mixture with 1 TB tamari.
2. Heat oil in same skillet. Add carrots & saute a few minutes.  Add garlic & ginger; saute 1 minute more. Stir in 2 TB tamari, chile sauce, broccoli & green beans; cook until veggies are crisp-tender. Fold in spinach & green onions; cook until slightly wilted.
3. Add veggie mixture to rice mixture. Stir until well-mixed. Serve topped with slivered almonds & crushed red pepper.