• 4-6 Tbsp. oil (coconut, avocado, or olive oil)
• 2 spring onions, both whites and greens
• 3 cloves garlic
• 1 1/2 cups assorted, in-season vegetables (try celery, green peas, and carrots or fennel bulb, Swiss chard, and red cabbage)
• 1-2 Tbsp. fresh herbs (can be thyme, rosemary, oregano, parsley, cilantro, dill, mint, or other favorites)
• 4 cups cold, cooked rice (try short grain brown rice)
• 3 Tbsp. soy sauce
• 1/2 tsp. freshly ground black pepper
• 3 large eggs, lightly beaten

1. Prep veggies. Onions and garlic should be minced. Celery and carrots can be chopped into matchsticks or rounds. Greens and cabbage should be sliced into ribbons.
2. Prep herbs. If using tougher leafed herbs such as thyme or rosemary, strip from stalk and dice. If using cilantro or dill, remove leaves from stem and mince.
3. Heat large cast iron skillet on medium high. Add 1 Tbsp. oil. When oil is hot, toss in prepared onions, garlic, veggies, and tough-leafed herbs, stirring frequently. When veggies are browned and cooked, remove from pan and set aside.
4. Heat 2 Tbsp. oil to medium high heat. Add rice, soy sauce, and pepper. Stir until rice is warm and browned.
5. Push rice to side of pan. Add 1 Tbsp. oil and beaten eggs. Scramble eggs, while mixing them together with rice. Add veggies back into skillet and stir together until all is hot and well-mixed. Top with fresh herbs, such as mint or cilantro. Serve immediately.

Recipe and photo from christinanifong.com.