2 cups small broccoli florets
pinch of salt
1 tbsp. vegetable oil,
1 tbsp. minced peeled fresh ginger
2 garlic cloves, minced
3 cups cooked long grain brown rice, chilled
1 red pepper seeded and diced
1/2 cup shredded carrot
1/4 cup chicken broth
2 tbsp. soy sauce
2 tbsp. toasted sesame oil
1/4 cup sliced almonds, divided
substitute your favorite veggies and/or nuts
Prepare rice in advance and chill it
Place a large nonstick skillet over med high heat. Add broccoli and 1/2 cup water. Cover and cook for 2 minutes or until crisp-tender. Transfer to a plate and cool. Wipe out pan.
Whisk eggs & salt. Heat 1 teaspoon veg oil in the skillet over med high heat. Add egg mixture, stir-fry 30 seconds or until soft scrambled, stirring constantly. Remove egg mixture from pan.
Add 2 teaspoons veg oil to pan. Add ginger and garlic, stir-fry 30 seconds, add rice, stir-fry 3 minutes. Add broccoli, red pepper, carrot and broth, cook 1 minute.
Add cooked eggs, soy sauce, sesame oil, and 3 tablespoons almonds, stir-fry 1 minute or until thoroughly heated. Divide among serving plates or bowls and garnish with remaining almonds. Serve hot.