Cumin-Spiced Mostly-Veggie Stir-Fried Rice

• 3 scallions, chopped
• 1 shallot, sliced
• 1 1/2 c chopped mixed vegetables of choice
• 1 jalapeno or Fresno pepper, minced
• 1 c dark leafy greens, preferably kale or swiss chard
• 1 1/2 c day-old rice
• 2 cloves garlic, minced
• 1 T rice wine vinegar
• 2 shakes coconut aminos (optional)
• 2 tsp sesame oil, preferably hot
• 2 T soy sauce
• 1 1/2 tsp cumin
• 2 eggs whisked (optional)
• 2 T avocado oil (or vegetable oil)
• salt/pepper, to taste

Pre-chop scallion and vegetables of choice, slice shallot and set aside together in a bowl. I used what I had on hand – broccoli, celery, and bell pepper for crunch.

Remove dark leafy greens from stems, rinse, and cut into strips, set aside. In a small bowl, stir together minced garlic, rice wine vinegar, coconut aminos, sesame oil, soy sauce and cumin.  If using, whisk two eggs and set aside in a small bowl.

Warm avocado oil over high heat in a wok or skillet, once sizzling, add your bowl of scallions, shallot, and mixed vegetables. Cook about 4-5 minutes until softened, stir frequently. Lower heat to medium-high, add in minced pepper and garlic, cook for 1-2 minutes more. At this point I season with a little salt and pepper.

Add in kale or swiss chard and cook until softened, then mix in day old rice. When rice is warmed, about 3-4 minutes, add in sauce and stir frequently until evenly coated. If using eggs, make a well in the middle of the rice and pour in the mixture, grind some fresh pepper on top, and keep stirring into a scramble. Once egg is mostly cooked mix together with rice and serve.