Meatless Monday: Protein Packed Veggie Fried Rice

I usually make a big pot of rice in the beginning of the week because I can do lots of things with it throughout the week.  One of the really easy meals I make it fried rice.  By adding eggs, edamame and peas, it provides a balanced meal packed with protein.  I recommend using pasture raised or organic cage free eggs if possible.  I  also use organic soybeans so I am sure they are free from genetic modification.  Please use whatever you are comfortable with!  If you have a meat or seafood eater at your table, you can easily toss in what they like to a portion of the rice when it is done.




Protein Packed Veggie Fried Rice

Ingredients:

• 3 teaspoons safflower oil, divided
• 1 teaspoon toasted sesame oil, divided
• 1/2 onion, small dice
• 1 clove garlic, minced
• 1/3 cup frozen shelled edamame, defrosted
• 1/3 cup frozen peas, defrosted
• 2 eggs, beaten with 1/4 teaspoon salt
• 1 tablespoon tamari (or soy sauce)
• 1 teaspoon hoisin sauce
• 1 teaspoon chickpea miso
• 2 cups cooked brown rice

1. In a deep skillet, add 1 1/2  teaspoons safflower oil and 1 teaspoon sesame oil over medium heat.
2. Saute onions until translucent, then add garlic and sauté for about another minute (you do not want the garlic to get any color.
3. Add the edamame and peas, and cook until all the liquid has evaporated (even though the edamame and peas have been defrosted, they still contain come liquid and you want to make sure there is no liquid in the pan for the next step.)
   
4. Push the mixture to the edges, and leave a hole in the middle.  
   
5. Add 1 1/2 teaspoons safflower oil to the middle and add the egg and salt mixture.  Mix the egg around in the empty space until it is almost cooked, then mix the egg with the rest of the ingredients in the skillet.
   
   
   
6. Whisk together the tamari, hoisin sauce and chickpea miso in a small bowl.
7. Add the brown rice and the tamari mixture and mix until all ingredients are incorporated.
   
8. Add more tamari to taste.