Five Treasure Fried Rice

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tbs. canola oil

  • 1

    cup peeled, finely diced broccoli stems (from about 1-1/4 lb. broccoli)

  • 3/4

    cup finely diced carrots

  • 3/4

    cup finely diced red bell pepper

  • 3/4

    cup frozen shelled edamame

  • 3/4

    cup corn kernels, fresh or frozen

  • 4

    scallions (both white and green parts), thinly sliced

  • 2

    Tbs. finely grated fresh ginger

  • 2

    large cloves garlic, minced

  • 4

    cups very cold cooked brown rice

  • 3/4

    cup finely diced Canadian bacon (4 oz.)

  • 2

    large eggs, lightly beaten

  • 1/4

    cup lower-sodium soy sauce

Directions

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 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 rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. 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.

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