Fried Rice

Makes 20 servings

Ingredients:

6 large eggs

4 teaspoons vegetable oil

2 tablespoons vegetable oil

6 cups brown rice, cooked and cooled

2 cups frozen peas, thawed

2/3 cups green onions, finely minced

2 tablespoons soy sauce (or Bragg’s liquid aminos)

½ teaspoon salt

½ teaspoon black pepper

4 cups Asian greens (bok choi, cabbage, tatsoi) cut into strips

Directions:

1. Lightly beat eggs.

2. Heat a skillet over medium-high heat until hot.

3. Add 4 teaspoons oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake.

4. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board to cool.

5. When cool, cut egg into ¼ inch wide by 2 inch long strips.

6. Add remaining 2 tablespoons oil and rice to wok.

7. Stir-fry 2-3 minutes, breaking rice into separate grains.

8. Add egg strips, peas, green onions, and greens and continue stir-frying 3-4 minutes -until rice begins to brown slightly.

9. Add soy sauce, salt, and pepper and stir-fry for another minute or until well combined.

10. Serve!