Spring Vegetable Fried Rice (not raw, vegan)

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This is a recipe my DH likes... Spring Vegetable Fried RiceInspired by the April/May 2006 issue of Eating Well Magazine. Simple SolutionTender spring vegetables and brown rice combine in this healthful, colorful dish with mouthwatering Asian flavors. You can vary the veggies you use to suit your family’s palates, or go with the asparagus and red bell pepper suggested. Vegans can add tofu, edamame, or slivered almonds for protein instead of the traditional eggs, and you’ll end up with a tasty fast supper which is also a superb way to use up leftover rice. Here is the quick and easy recipe: INGREDIENTS 4 cups steamed brown rice or wild rice4 eggs, lightly beaten1 tablespoon olive oil1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces2 small red bell peppers, sliced thinly into 1-inch pieces1 bunch scallions,

white and green parts, cut into 1-inch pieces2 cloves garlic, minced2 tablespoons minced fresh ginger2 to 3 tablespoons good-quality tamari or shoyu3 tablespoons rice vinegar2 teaspoons toasted sesame oilHot red pepper sauce, to taste (optional) Other vegetable options: Broccoli, baby squash, green beans, spinach 1. In a large heavy-bottomed skillet or wok coated with cooking spray (or wipe down in olive oil) , cook the eggs over medium heat for 1 to 2 minutes, stirring, until just set. Transfer cooked eggs to a bowl. 2. Heat the olive oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir

in the sesame oil and hot sauce, if using, and serve immediately. Serves 4. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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