Extra Vegetable Fried Rice

Directions

• Heat 1 ½ teaspoons of oil in a large skillet over medium-high heat. Add scrambled eggs and swirl pan to cover the bottom. Cook until lightly set, flipping or stirring along the way.
• Once done, transfer to a bowl and wipe out pan.
• Return skillet to heat and add 1 tablespoon of oil. Add onion and carrots. Cook until onions are translucent and carrots are tender, about 3 to 5 minutes; stirring often.
• Add remaining veggies and salt. Continue cooking, stirring occasionally until cooked through and turning golden, about 3 to 5 more minutes.
• Break up scrambled eggs into smaller pieces; using the edge of a spatula or spoon.
• Transfer veggie mixture to egg bowl.
• Bring skillet back to heat. Add remaining oil. Add ginger, garlic and red pepper flakes, and cook for 30 seconds until fragrant; stirring constantly.
• Add rice and mix it all together. Cook, stirring occasionally, until rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
• Add the greens (if using) and green onions, and stir to combine. Return cooked veggies and eggs to pan and stir to combine.
• Remove from heat and stir in tamari and sesame oil. Taste, and add a little more tamari, if desired.
• Divide into bowls and serve immediately.