Asian Breakfast- Egg & Veggie Stirfry over Rice

The other day, we rummaged through the fridge and decided to make a nice veggie scramble... and attempt to use the rest of the veggies in the fridge.  We almost succeeded!  Still have some tomatoes in the crisper.  But, we managed to stirfry up a nice and simple veggie dish with- cabbage, carrots, chinese broccoli and sprouts.  YUM.

AND then, there was so much leftover, that the dish made a lovely transformation into our Saturday breakfast dish!

Here's the story on breakfast in our house.  I LOVE my regular All-American brunch- I love omelettes, and french toast, pancakes and all kinds of waffles... but the man likes Asian style breakfasts.  So, at some point, I started to cross over and started appreciating rice at 8AM.

This morning, I woke up earlier than him, and hopped into the kitchen to see what we had.  Lots of veggie stirfry,  lots of warm rice in the rice cooker, and lots of eggs.  Hmm... asian breakfast it was!  So I started boiling water for tea, reheated the veggie stirfry, fried two eggs, and that was it!

Here's a nice, quick recipe for a stirfry:
Ingredients:

• half a head of cabbage- chopped
• about 6 oz of bean sprouts
• 2 small carrots- cut into long thin strips
• 1/3 lb Chinese broccoli- cut into 2" lengths

• Vegetable oil
• Mirin
• Wheat-free Tamari (just a dash)
• Salt and white pepper to taste

1. Prep- Chop up the veggies
2. Heat the frying pan or wok (if you're lucky enough to have one)
3. Heat the oil in the pan
4. Once the oil is hot, throw on the carrots and Chinese Brocolli, as these are some of the hardest veggies.  Cook for 3-4 minutes
5. Follow up with the rest of the veggies, and let them saute for another 3-4 minutes
6. When the veggies are looking really nice and NEARLY ready, pour about 1/4- 1/3c mirin over the veggie mix with a dash of tamari.  Allow the liquid to evaporate. 
7. Then, SERVE!  Simple, delicious and healthy.