Lots of vegetables and some brown rice.
This is an ever changing recipe depending on what is in the fridge. It also works very well with a frozen Asian vegie mix. In this dish:
2 carrots, sliced thinly
3 medium sized broccoli flowers, cut into bite sized pieces
1 cup of frozen peas
1/2 cup of frozen corn kernels
3 eggs, beaten with a pinch of kosher salt
1 onion, sliced
1/2 red bell pepper, coarsely chopped
1/2 medium zucchini, cut in sticks
1 can water chestnuts
3 cups cold, cooked brown rice (1 1/2 cups rice cooked with 3 cups water)
about 1 cup of sliced red cabbage
3 garlic cloves
2 tbsp. vegetable broth (or chicken broth)
2 tbsp. soy sauce
drizzle of sesame oil at the end
Combine broth and soy sauce and set aside.
Microwave the broccoli and carrots until just tender. Stir in the corn and peas, cover and set aside.
Heat wok with vegetable oil and cook the eggs like a pancake. Remove and dice eggs. Set aside.
Heat additional oil in wok again, add onion, pepper, zucchini and garlic and stir fry until just tender. Add cooked broccoli mix and water chestnuts. Stir fry about 3 minutes. Remove from wok.
Stir fry rice (with additional oil), breaking up any clumps. Add broth/soy sauce mix and continue to stir fry until lightly browned. Add eggs and cabbage. Mix well. Add remaining vegetable mix and stir fry until warm. Drizzle with sesame oil.