Select your veggies and spice level. For Thai flair, add fresh basil, cilantro, and peanuts. Or wrap it up and take it to go!
ingredients
- 1 Cup Vegetable Broth
- 1 Teaspoon Sugar
- 1-2 Teaspoons Chili Pepper Flakes
- 1 Tablespoon Sesame Oil, optional
- 2 Teaspoons Corn Starch dissolved in 1 TB water
- 4 Eggs, beaten with a sprinkle of salt & pepper
- 4 Tablespoons Canola or Peanut Oil, divided
- 1 Pound Vegetables, such as broccoli, mushrooms, bell peppers, zucchini, or peas, sliced or diced as needed
- 4-6 Oz (1 medium) Onion
- 14 Grams (about 6-8) Garlic Cloves
- 3-6 Grams (1-2 Teaspoons) Kosher Salt, approximate, to taste
- 18 oz/3 Cups Cooked Brown Rice (about 8 oz or 1 1/4 cups uncooked)
deviations & tips
- For Thai stir-fry, stir in about an ounce of fresh chopped basil before serving, top with chopped peanuts, and serve with lime wedges.
- Wrap it up! Top it off with fresh greens, avocado, sriracha, and cilantro, and roll it up in a whole wheat tortilla.
- Instead of serving with rice, toss with prepared rice noodles.
- Make it vegan by swapping pan fried tofu for the eggs.
the method
Stir sugar, chili flakes, and sesame oil (if using) into the vegetable broth. Set aside. Have all the ingredients prepped, laid out and ready for action. In a 10"-12" non-stick wok or fry pan, heat 2 tablespoons of the canola or peanut oil on high heat until the oil is literally smoking.
Let's do this!
Heat over high until oil is smoking.
Pour in scrambled eggs and quickly stir to break up pieces of the egg as it cooks. Continue to cook, stirring often until the eggs are golden brown. Transfer cooked eggs to a bowl or plate and set aside.
Stir-fry eggs until golden brown.
Add remaining 2 tablespoons of oil to pan and heat again until smoking. Add the slowest cooking vegetables, such as broccoli, cauliflower, carrots, and eggplant first. Stir-fry for a few minutes until there is a little charring around the edges. Add remainder of vegetables and onion and continue to stir-fry until the new additions start getting charred.
Stir-fry until you see toasty brown spots.
Blend in garlic and chili pepper flakes. Lower heat to medium. Add broth mixture, and blend well. Stir in cornstarch and water mixture until fully incorporated. Cover and cook for just about a minute or 2 or until vegetables are tender but still crisp. Stir in eggs and serve with cooked brown rice.
