1 1/4 Cups Of Basmati Rice Cooked According To The Package Instructions
3/4 Pound Green Beans Cut Into 1/2 Inch Pieces
1 1/2 Cups Of Finely Diced Zucchini
1/4 Cup Of Finely Chopped Scallions
A Teaspoon Of Finely Chopped Fresh Ginger
Two Garlic Cloves Minced
A Finely Chopped Jalapeno Pepper
Three Beaten Eggs
Three Tablespoons Of Canola Oil
One Tablespoon Of Toasted Sesame Oil
3/4 Cup Of Soy Sauce
1/2 Teaspoon Of Sea Salt
Two Tablespoons Of Chopped Peanuts
A Tablespoon Of Toasted Sesame Seeds
Two Teaspoons Of Finely Chopped Cilantro
Heat a large non-stick skillet on medium high heat for 3 minutes. Add the canola oil, sesame oil, green beans, zucchini, scallions, ginger, garlic, jalapeno pepper, and the sea salt. Cook on medium high heat for seven minutes stirring constantly.
After seven minutes, push the vegetables to the side of the skillet. Add the beaten eggs to the center of the skillet. Cook the eggs for 3 minutes stirring constantly. After the eggs have cooked, stir the eggs with the vegetables so that all of the ingredients are mixed together well.
Add the rice and the soy sauce. Cook the rice and the vegetables with the soy sauce for three minutes stirring to incorporate all of the ingredients. The dish is done when the rice has been heated through and takes on a light brown color. Taste and add more sea salt and/or soy sauce if desired.
Garnish with the chopped peanuts, sesame seeds, and cilantro.