Asian Rice and Vegetable Skillet

• 2 tablespoons canola oil
• 12 cup coarsely chopped onion
• 1 carrot, coarsely chopped
• 2 stalks bok choy, coarsely chopped, including leaves
• 12 red bell pepper, chopped
• 1 cup stemmed snow peas
• 1 cup shredded stemmed spinach leaves
• 2 cups cooked brown rice
• 14 cup slivered almonds
• 2 tablespoons soy sauce
• 12 teaspoon pepper (to taste)
• 2 eggs, lightly beaten
• toasted sesame seeds (opt garnish)

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and carrot; cook, stirring constantly, until the onion is tender, about 3 minutes.
3. Add the bok choy, bell pepper, snow peas, and spinach as they are prepared.
4. Cook, stirring occasionally, for about 5 minutes or until the spinach is wilted and the other vegetables are crisp-tender.
5. Stir in the rice, almonds, soy sauce, and pepper.
6. Then add the eggs; cook, stirring constantly, for about 4 minutes or until the eggs are lightly set.
7. Taste and adjust the seasoning.

canola oil, onion, carrot, stalks bok choy, red bell pepper, snow peas, brown rice, almonds, soy sauce, pepper, eggs, sesame seeds

Taken from www.food.com/recipe/asian-rice-and-vegetable-skillet-162275 (may not work)