1 T plus 1 t toasted sesame/ peanut oil, divided
3 beaten eggs
3 chopped green onions (1/2 cup)
3T minced fresh ginger
4 cups freshly chopped broccoli
1/2 pound chopped asparagus/green beans
1 medium carrot, cut into thin slices (1/2 cup)
2 minced (2 t) garlic cloves
4 cups chopped kale/collards/spinach/swiss chard
3 cups brown rice, cooked
2 T low sodium soy sauce
1 t sriracha chile sauce
1 1/2 cups frozen peas, thawed
2/3 cups sliced almonds
1. Heat small skillet over medium heat for 1 minute. Add 1 t oil, and swirl to coat pan. Wait 30 seconds then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook for 2 to 3 minutes. Flip omelet, and cook for 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 for 1 minute. Add remaining oil and swirl to coat the pan. Add green onions and ginger, and sauté for 5 minutes. Stir in broccoli, asparagus, carrot, and garlic. Stir fry 8-10 minutes. Fold in kale with tongs. Cook 2 minutes. Stir in rice, soy sauce, egg, and sriracha chile sauce. Serve topped with peas and almonds.
