This is a super quick, super tasty, divinely healthy recipe adapted from Bon Appetit Magazine. Make sure you have left overs; this is a perfect re-heat dish for tomorrow's lunch or a busy weeknight. Go ahead and make it your own by adding whatever veggies and protein you fancy.
2 Tbsp. cooking oil (I used avocado), divided
8 scallions, whites chopped, greens thinly sliced
Vegetables of your choice (I used thinly-sliced red and green pepper and baby kale)
2 garlic cloves, chopped
1 Tbsp. finely chopped peeled ginger
3 cups cold cooked brown rice (1 cup uncooked)
2 large eggs, beaten
1/3 cup frozen peas, thawed
3 Tbsp. reduced-soidum soy sauce
2 Tbsp. fish sauce
Your protein of choice. I added seared scallops. You could also use shrimp, chicken, tofu, etc. Or just keep it full of veggies!
Heat oil in a large nonstick skillet over medium-high heat. Add the scallion whites, garlic, ginger and vegetables. Cook, stirring until fragrant and softened, about 5 minutes. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes. Add peas, soy and fish sauce. Add your cooked protein now, or top once the rice has been plated. Top with scallion greens.
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