A more grown up version of our staple, rice and vegetables
1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste
1. Heat oil in large, flat bottom skillet. Add onion, carrot and leek, salt and pepper. Stir fry until onions begin to release some liquid.
2. Add bok choi, scallion and radish with greens if using, and stir fry for a minute or so.
3. Add rice and curry paste, mix well. Crack egg into skillet if using, and stir until well cooked. Turn off heat and serve hot.