Veggie Fried Rice

Terribly hearty rice made vibrant with veggies and the ubiquitous egg. Fiery chili romances bok choy on the side.
 

Veggie Fried Rice 

 
3 tablespoons Olive Oil
½ cup onion
½ cup mushrooms (finely diced)
2 inch chunk ginger (micro planed)
¼ cup broccoli (bite sized)
¼ cup carrot (finely diced)
¼ cup celery (finely diced)
¼ cup bell pepper (finely diced)
1 splash of soy sauce 
1 splash of rice wine vinegar
1 tablespoon butter
6 whole eggs
Salt and pepper to taste
4 cups cooked brown rice
½ cup cilantro (chopped)-optional
 
Sauté onion in 1 tablespoon of olive oil until softened. Cook off ginger, soy sauce and vinegar. Add rest of vegetables and cook until tender. Set all aside on a plate. Using the same skillet, melt butter and scramble eggs until barely set. Season and add to plate of veggies. Heat 2 tablespoons of olive oil to medium-high and spread rice over bottom of pan. Cook until crust forms. Flip rice over and crisp up the other side. Gently toss rice, vegetables and egg to distribute. Garnish with cilantro. 
 
Garlicky Bok Choy
 
2 tablespoons of Olive Oil
3 cloves garlic (micro planed)
8 cups bok choy (chopped bite size)
1 small red chili (minced)-remove seeds for less heat
1 teaspoon Himalayan sea salt
½ lemon
 
Heat olive oil in large skillet and add micro planed garlic. Quickly throw in the bok choy and the chili and toss. Sprinkle sea salt and spritz with lemon.

Recipe by Vicky Gosse
Photo by Georgia Gosse