I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.
In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.
Add 2 cups of chopped vegetables that take a medium time to cook: broccoli, squash or zucchini, peppers, snap peas, and/or mushrooms. Steam a couple of minutes, until 1/2 done.
Add 4 cups of chopped mixed greens; spinach, swiss chard, chineese cabbage, and/or kale are good. Steam until wilted.
Add 3-4 lightly beaten eggs and scramble up with the vegetables.
Add 2-3 cups of cooked rice (leftover is best— it will absorb more of the flavors).
Add 1-2 tablespoons of fish sauce and 1-2 Tablespoons of tamari sauce to taste. Red pepper flakes or Szechwan sauce are also an option. Mix thoroughly and serve.
Serves 4-6
