Five-Treasure Fried Rice
"I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge--asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess...."
INGREDIENTS
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2 tablespoons canola oil see savings
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1 cup peeled, finely diced broccoli stems (from about 1-1/4 pound broccoli) see savings
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3/4 cup finely diced carrots see savings
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3/4 cup finely diced red bell pepper see savings
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3/4 cup frozen shelled edamame see savings
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3/4 cup corn kernels, fresh or frozen see savings
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4 scallions (both white and green parts), thinly sliced see savings
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2 tablespoons finely grated fresh ginger see savings
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2 large cloves garlic, minced see savings
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4 cups very cold cooked brown rice see savings
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3/4 cup finely diced Canadian bacon (4 ounces) see savings
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2 2 large eggs, lightly beaten see savings
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1/4 cup lower-sodium soy sauce see savings
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