Forbidden Rice with Eggs and Almonds

• 2 large organic eggs, lightly beaten
• 1 1/2 teaspoons soy sauce, plus more as needed
• 2 teaspoons sesame oil
• 1 green onion, sliced
• 1 tablespoon olive oil
• 1/4 pound ham, cut into 1/2-inch cubes
• 1/4 cup fresh shiitake mushrooms, stemmed, caps cut into 1-inch-wide strips
• 1/4 cup green peas, fresh or frozen
• 1 1/2 cups cooked black or brown rice
• 2 green onions, white part only, sliced, for garnish
• 1/4 cup toasted, crushed almonds, for garnish
• 1/4 cup dried cranberries, for garnish

1. In a bowl, beat together the eggs, soy sauce, and sesame oil until well blended.
2. Stir in the green onion and set aside.
3. Heat the olive oil in a nonstick saute pan over medium-high heat and swirl to coat.
4. Pour in the egg mixture.
5. Cook, without stirring, until the egg is softly set.
6. Break up the egg with a spatula.
7. Add the ham, shiitake mushrooms, peas, and cooked rice.
8. Cook, stirring, until the rice mixture is heated through.
9. Season with additional soy sauce to taste.
10. Garnish with the sliced green onions, almonds, and cranberries.
11. Serve hot.

eggs, soy sauce, sesame oil, green onion, olive oil, ham, fresh shiitake mushrooms, green peas, brown rice, green onions, almonds, cranberries

Taken from www.cookstr.com/recipes/forbidden-rice-with-eggs-and-almonds (may not work)