Vegetable Fried Rice

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Tablespoons ghee, divided

2 large eggs, beaten

1 Tablespoon toasted sesame oil, plus more for drizzling if desired

1 teaspoon grated or minced peeled, fresh ginger

2 garlic cloves, minced

4 scallions, sliced thinly on the diagonal

1 carrot, diced

1 onion, diced

½ cup frozen peas, defrosted

Handful of shiitake mushrooms, stems removed; caps wiped clean and diced

1 head broccoli, cut into very small florets and stems diced, about 2 cups

4 cups COLD, COOKED brown rice, preferably long-grain

2 Tablespoons shoyu or more to taste (I tend to go more)

Toasted sesame seeds for garnish (optional)

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