2 T vegetable oil
1 cup finely diced broccoli stems (peel the rough outer layer)
3/4 cup finely diced carrots
3/4 cup finely diced red bell pepper
3/4 cup peas, fresh or frozen
3/4 cup corn, fresh or frozen
4 scallions, thinly sliced (white and green parts)
2 T finely grated fresh ginger (in my opinion this makes the whole dish)
2 large cloves garlic, minced
4 cups very cold cooked brown rice
3/4 cup finely diced ham or Canadian bacon (4 oz)
1/4 cup low-sodium soy sauce
Heat all but 1 t of the oil in a large nonstick skillet or stir-fry pan over medium-high heat (large and nonstick are both key words here). Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes. Add the peas and corn and cook about 1 minute (until thawed if using frozen). Add the scallion, ginger and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and ham and cook, sirring, until heated through, 3-5 minutes.
Make a well in the center of the rice mixture. Add the remaining 1 t 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.
- Vegetarian (*Omit the ham)