Brown Rice Stir-Fry

• 2 tablespoons canola oil
• 4 large eggs
• Salt and pepper
• 3 cloves garlic, finely chopped
• 1 1 1/2-inch piece fresh ginger, peeled, chopped
• 4 ounces snap peas, trimmed, halved
• 3 heads baby bok choy (9 oz.), quartered lengthwise
• 3 cups cooked brown rice
• 1 tablespoon fresh lime juice
• 3 radishes, sliced
• 2 scallions, thinly sliced

1. In a large skillet, heat oil over medium-high heat. Add eggs and season with salt and pepper. Cook until whites are crisp at edges, about 4 minutes. Transfer to a plate.
2. Return skillet to medium-high heat. Add garlic, ginger, snap peas and bok choy; stir-fry until mixture is golden, about 3 minutes. Add 1/4 cup water and cook, scraping up any browned bits, until evaporated, about 1 minute.
3. Add rice, lime juice, radishes and scallions; stir-fry over medium heat until rice is warmed through, about 2 minutes. Season with salt and pepper. Serve hot.

canola oil, eggs, salt, garlic, ginger, peas, choy, brown rice, lime juice, radishes, scallions

Taken from www.myrecipes.com/recipe/brown-rice-stir-fry (may not work)