Spring Vegetable Fried Rice

• 3 tablespoons vegetable oil
• 2 small shallots, thinly sliced
• 1 large leek, white and light green parts only, halved and thinly sliced
• 1 cup mixed spring peas (sweet, diced sugar snaps and/or snow peas)
• 6 radishes, trimmed and quartered
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 4 cups cooked long-grain rice (see Note)
• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce

1. In a nonstick wok or large skillet, heat the oil.
2. Add the shallots and leeks and stir-fry over high heat until softened, about 2 minutes.
3. Stir in the peas and radishes and cook until the vegetables are vibrantly colored, about 2 minutes.
4. Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
5. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
6. Push the fried rice to the sides of the pan to create a well.
7. Pour the eggs into the well and cook, stirring gently, until nearly set.
8. Toss the fried rice with the eggs.
9. Stir in the soy sauce and cook for 1 minute.
10. Transfer the fried rice to bowls and serve immediately.

vegetable oil, shallots, only, mixed spring peas, radishes, fresh ginger, garlic, rice, eggs, soy sauce

Taken from www.foodandwine.com/recipes/spring-vegetable-fried-rice (may not work)