- 1 bunch Spring Garlic, chopped
- 1 bunch Red Spring Onions
- 1 bunch Bok Choy, sliced (separate the stalks and leaves)
- 1 bunch of Radish, sliced
- 1 bunch Swiss Chard, cut (separate the stalks from the greens and only use the center 4 inch section of the stems)
- 1 c. Olive Oil
- ½ c. Soy Sauce
- 2 Eggs, beaten
- 1 ½ c. of Brown Rice, cooked
- 1 tsp Rice vinegar
In a large skillet, heat ½ c. olive oil until it starts to smoke. Add all of the veggies at the same time except for the greens and stir them for 4-5 min until they begin to soften.
Add the greens and let them cook down for 2-3 min and continue to stir. Add the eggs and mix into the veggies. Season with salt and pepper, and set aside to cool.
In the same skillet over high heat, add the rest of the olive oil and soy sauce until it boils. Add the rice to the pan and stir until all the moisture is absorbed.
Turn off the heat once the rice is warmed all the way through and stir in the rice vinegar. Place the rice on the bottom of a bowl or plate and spoon the veggie mixture over the rice.
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.