Ingredients
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2 tablespoons canola oil
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3/4 cup diced red bell pepper
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3/4 cup edamame (shelled and frozen)
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4 scallions, thinly sliced (both white and green parts)
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2 tablespoons fresh ginger, grated
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2 large garlic cloves, minced
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4 cups cooked brown rice, chilled
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3/4 cup diced Canadian bacon (4 oz)
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2 large eggs, lightly beaten
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1/4 cup low sodium soy sauce
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3/4 cup diced carrot
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3/4 cup corn kernel (fresh or frozen)
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1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
Instructions
- Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
- Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
- Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
- Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
- Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
- Make a 3 inch well in the center of the rice mixture.
- Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
- Stir the eggs into the rice mixture.
- Stir in the soy sauce and serve.