Garden Vegetable Chinese Stir-Fry with Steamed Rice/ Scrambled Eggs
Fast, tasty, crunchy veggies w/ garlic, ginger, tamari, lightly scrambled eggs on fluffy rice.
Ing 5 oz jasmine rice lge gar/cl 1 carrot 1 bell pepper 4 oz snow peas 2 (½ oz) tamari k/salt/pepper, flour white wine vinegar (or red wine vinegar) sugar eggs veg oil
Steps Rinse rice in sieve under running water til water runs clear. Drain; transfer to small pan. Add 1¼ c water ¾ tsp salt; btb. Cover/cook tender on low, water is absorbed, about 17 min. Keep covered offheat til needed.
Mince tsp garlic tbl ginger. Angle cut carrot into ¼" slices. Cut trimmed bell pepper into inch pieces. Trim snow peas. Whisk combine tamari, ⅓ cup water, ½ tbl flour, 1 tsp vinegar, ¼ tsp sugar; set aside.
Heat 2 tsp oil on med-high. Add beaten s/p eggs; cook/stir a min. Hold in bowl; cover/keep warm. Wipe out skillet.
Heat 1 tbl oil in same skillet on med-high. Add carrots and peppers. Cook til softened, 1–2 min. Add ⅓ c water, cover/cook tender, 3–4 min. Add snow peas, chp garlic and ginger. Cook fragrant 30 sec. Add tamari mixture; cook to slightly thicken a min. Add in scrambled eggs, stir gently to combine. Fluff rice. Serve steamed rice topped w/ stir-fry, scrambled eggs.
Notes: For a bit of heat, stir-fry a little shake of Sriracha or sambal oelek before serving. Or stir a spoonful of chili-garlic paste into the sauce in step 2.