Chinese Vegetable Fried Rice

Before you skip this recipe, thinking it will taste like every other fried rice you've ever had, think again.  This one is stuffed with flavorful veggies, but cut small enough that they passed the kid test at my house.  I think my little 2 year old son ate the most, but it was a close competition.  This will be a future regular at our house.  It was SO yummy.  Taken from Mollie Katzen's "Enchanted Broccoli Forest" cookbook.

2 Tab. + 1 tsp. peanut or canola oil
2 eggs, beaten (yolks optional)
1 Tab. grated fresh ginger
2 c. minced broccoli
1 large carrot, minced
1/2 tsp. salt
1 small zucchini, diced
3 medium cloves garlic, minced
1 c. green peas, fresh or frozen
a few handfuls chopped greens (spinach, bok choy, chard, etc.)
about 1/3 lb. firm tofu, diced
4 scallions, minced
1/2 c. minced water chestnuts
6 c. cooked rice (recipe follows)
3+ Tab. soy sauce (to taste)
Chinese sesame oil (optional)
black pepper

Heat a wok or large, deep skillet.  When hot, add 1 tsp. oil and beaten eggs.  Scramble until dry and transfer to a plate.  Set aside.  Wipe out skillet with paper towel.

Heat pan again.  Add 2 Tab. oil and ginger, broccoli, carrot, and salt.  Stir-fry over high heat 1-2 min., then add zucchini and stir-fry for 1 min..  Add scallions, water chestnuts, rice, scrambled egg, and soy sauce.  Taste and add more soy sauce as needed.    Turn heat down slightly and stir-fry just about 1 min. longer, or until everything is well mingled.

Serve immediately.  Drizzle the top of each serving with a little Chinese sesame oil and black pepper.

Rice recipe:
2 c. brown rice
3 c. water.

Combine rice & water in pot.  Cover, bring to a boil, reduce heat to gentle simmer, cook covered and undisturbed about 40 min - or until all water has been absorbed.  Fluff with a fork.