Categories: Din din

Ingredients

• 2 tablespoons olive oil
• 3/4 cup diced carrot
• 3/4 cup peas
• 3/4 cup edamame (shelled and frozen)
• 3/4 cup corn kernel (fresh or frozen)
• 4 scallions , thinly sliced (both white and green parts)
• 2 tablespoons fresh ginger , grated
• 2 large garlic cloves , minced
• 4 cups cooked brown rice , chilled
• 2 large eggs , lightly beaten
• 1/4 cup low sodium soy sauce

Directions

1. Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.

2. Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.

3. Add the edamame and corn and cook until the edamame is thawed, about 1 minute.

4. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.

5. Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.

6. Make a 3 inch well in the center of the rice mixture.

7. Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.

8. Stir the eggs into the rice mixture.

9. Stir in the soy sauce and serve

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