Fried rice goes vegetarian

Today’s recipe is a reverse: rice-fried vegetables. The vegetables are dominant, and the rice is a backdrop.

This is a delicious way to get more vegetables on everyone’s plate — no hard sell needed.

The vegetables are flexible. You can substitute, add, augment — just don’t subtract. (Also don’t leave out the sugar snap peas, the biggest crowd-pleaser in the vegetable kingdom.)

Here’s your opportunity to experiment with leafy greens you might otherwise find intimidating.

You can use whatever is available: kale, collards, spinach, beet, chard — the freshest and best you can find.

This is a great way to use up leftover rice. If you need to cook it fresh, begin with 2 cups uncooked long-grain brown rice and make it well ahead of time. It will yield 3 cups cooked rice.

Rice-fried vegetables

1 tablespoon plus 1 teaspoon canola oil or peanut oil

2 large eggs, beaten

1½ cups chopped onion

1 tablespoon minced ginger

Salt

3 cups chopped broccoli

½ pound green beans, trimmed

1 medium carrot, in thin slices on the diagonal

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