Dinner: Sprouted Fried Rice

Sprouted Fried Rice

4 very small onions
3 large leaves bok choy (leave out half of the greenest parts)
2 tablespoons garlic
2 handfuls snow peas (These especially should be chopped into pretty small pieces or else the flavor of the peas overwhelms the dish)
2 stalks celery
2 to 3 cups cooked rice and quinoa (Both write rice and Quinoa are cookies with 1 cup grain to 2 cups liquid, so they cook really well together. I had cooked mine in a steamer the night before.)
3 eggs
1/4 cup soy sauce
1 tablespoon salt
1/4 cup sprouted peas

When I cool anything, I start by pulling out all the fresh food I have. I usually do not use a recipe. Never ended up adding broccoli or sesame seeds to this meal, but when I pull all the food out, it inspires me.

Chop everything finely. Cook the veggies in a few tablespoons of any oil or butter (coconut oil is probably best). Add everything except rice and half soy sauce, salt and sprouts. Make sure the onions are fully cooked. When the veggies are the firmness you like, push to side of pan and add eggs in the style of fried eggs (See Picture). Mix eggs when half done and then slowly added to the rice mixture. You should have visible pieces of egg in your rice. Add salt, rest of soy and sprouts. Amounts of all ingredients can be changes based on taste and availability. Serve hot and yummy.

I served this as a main dish, but if I had wanted more dishes tonight, I would have added a side of streamed broccoli. The kids ate this with a side of orange slices. The baby loved it. She's an animal for Quinoa. Strange! Lol

I got most of the food in this recipe the box of organic fruits and vegetables that I picked up from Bountiful Baskets this week. Visit Bountifulbaskets.org and order a basket on Monday for a Saturday pick up.