Breakfast Veggie Fried Rice

There's so much to cook this time of year -- squash casserole, pumpkin pie, squash risotto, minestrone soup, borscht. But the recipe I want to give you this week is the magic breakfast recipe in our house. Last fall our midwife, Kirsten Lane, told us about veggie fried rice for breakfast. It's a total hit around here -- Silas gobbles up whatever vegetables I put in it and I know he won't get hungry before lunch at school. The key is having rice cooked from the day/night before.

Breakfast Veggie Fried Rice

2 tbsp olive or sunflower oil
1 leek or onion, chopped
salt to taste
2 cloves garlic, chopped
1-2 carrots, grated
1 watermelon or daikon radish, grated
A few leaves of kale, stripped from their stems and chopped and steamed or parboiled
Greens could also be cabbage, bok choi, spinach, collards -- some need cooking ahead of time and some can just be sauteed
2-3 cups cooked brown rice
4 eggs
1/2 cup grated cheese (optional)

Saute leek or onion in oil until soft. Add garlic, carrots, radishes and greens. Add rice and stir until mixed together with veggies and oil. Make a hole in the middle of the pan and add 1 more tbsp oil. Once the oil is hot, stir in the eggs and cook them part way in the hole before mixing into the rest of the rice and veggies. Add grated cheese at the very end. Make this your own with whatever you have around.