Name: Extra Vegetable Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 to 3 servings
Ingredients: 1 1/2 teaspoons + 2 tablespoons avocado oil or safflower oil, divided; 2 eggs, whisked together; 1 small white onion, finely chopped (about 1 cup); 2 medium carrots, finely chopped (about 1/2 cup); 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first); 1/4 teaspoon salt, more to taste; 1 tablespoon grated or finely minced fresh ginger; 2 large cloves garlic, pressed or minced; Pinch of red pepper flakes; 2 cups cooked brown rice (*see notes!); 1 cup greens (optional), such as spinach, baby kale or tatsoi; 3 green onions, chopped; 1 tablespoon reduced-sodium tamari or soy sauce**; 1 teaspoon toasted sesame oil; Chili-garlic sauce or sriracha, for serving (optional)