Serves 2-3

Ingredients
2 cups cooked grains, such as quinoa, farro, brown rice, or white rice (with white or brown rice, it's great to use day-old rice because it's easier to crisp up in the skillet than just-cooked rice, but either will be fine! I also love using frozen rice–it comes in big bags, works so well in this recipe, and saves time!)
1 tablespoon olive oil or neutral cooking oil
3 garlic cloves, thinly sliced
1 inch piece of fresh ginger, chopped
3 scallions, thinly sliced, with the dark green parts set aside for garnishing
about 2 cups shredded and sliced veggies, such as kale, carrots, broccoli, shiitake mushrooms, frozen peas or edamame, or whatever you have!
2-3 eggs, whisked in a small bowl (optional)
soy sauce or tamari to taste
sesame oil for drizzling
furikake, red pepper flakes, chili garlic sauce, peanuts, kimchi, lime, or sesame seeds for garnishing (optional)

Preparation
1. Heat oil in a nonstick skillet over medium heat.

2. Add garlic, ginger, and white and light green parts of scallions, and sauté until fragrant (add meat, tofu, or any other protein if you're using it in this step and sauté until cooked through, then proceed with the recipe).

3. Add any sturdier veggies you're using, like carrots, broccoli, edamame, and mushrooms, and sauté until tender and starting to brown.

4. Add cooked grains, and season with soy sauce to taste. Stir so everything gets well mixed, then leave it alone for a few minutes to give the grains a chance to crisp up a bit.

5. Make a well in the middle of the skillet, add a little soy sauce in it, and then add eggs, scrambling until just set, then mix them into everything else.

6. Add kale and/or frozen peas, if using, and stir to combine.

7. Divide among bowls, and top with the scallion tops, a drizzle of sesame oil, and the garnishes of your choice! My favorite combos are furikake + peanuts + lime and chili garlic sauce + kimchi + lime, but it's also so delicious when left simple.