INGREDIENTS

  • 1 tablespoon vegetable oil
  • 2 large eggs , beaten
  • 1 1/2 cups chopped onions
  • 1 tablespoon minced ginger
  • salt
  • 3 cups chopped broccoli
  • 1/2 lb green beans , trimmed
  • 1 medium carrot , thinly sliced diagonally
  • 2 teaspoons garlic
  • 4 cups packed leafy greens
  • 2 cups sugar snap peas , trimmed
  • 2 cups cooked brown rice
  • 2 tablespoons soy sauce
  • 3 green onions , sliced across
  • 2/3 cup lightly toasted almonds

DIRECTIONS

  1. To make the omelet: in a 10" non-stick skillet, add about a teaspoon of oil,allow the pan to heat for about 30 seconds, then add the 2 beaten eggs.Swirl the beaten eggs around until one side is evenly cooked, then flip the omelet over to cook the other side.
  2. Transfer omelet to a plate and cut omelet into strips, set aside.
  3. In a wok, add oil and allow pan to heat up; add onion and ginger and sauté for 5 minutes, or until onion is translucent.
  4. Stir in broccoli, green beans, carrot and garlic.Add salt, if using, and stir-fry over medium heat 8 to 10 minutes, until vegetables are tender-crisp.
  5. Stir in chopped leafy greens and sugar snap peas, cook until they turn bright green.
  6. Fluff the cooked rice, and add to wok, along with the soy sauce, green onion and omelet strips.
  7. Serve hot, topped with the almonds.