Categories: Beans (Round), Main Dish

Ingredients

• 3 teaspoons canola oil , divided
• 1 1/2 cups chopped zucchini
• 1 1/2 cups chopped yellow squash
• 2 cups choppedcollard greens or 2 cups mustard greens
• 1 cup diced red bell pepper
• 1 cup lima beans (cooked if fresh, drained rinsed if canned, or frozen)
• 1 cup corn kernel (fresh or frozen)
• 1/2 cup scallion (cut in 3-inch pieces)
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 2 teaspoons Tabasco sauce
• 3 cups cooked cold brown rice
• 1 lemon, zest of
• 2 eggs , lightly beaten
• 2 tablespoons low sodium soy sauce
• 1/2 cup thinly sliced fresh basil

Directions

1. Heat a wok or large nonstick skillet over high heat.

2. Add 2 t oil and heat until oil shimmers.

3. Add zucchini, squash, greens, and bell pepper to the wok.

4. Stir-fry until vegetables start to brown and soften, 3-5 minutes.

5. Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.

6. Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.

7. Stir in Tabasco.

8. Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.

9. Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.

10. Continue stirring constantly in the well until eggs are almost scrambled.

11. Then stir eggs into the rest of the stir-fry.

12. Season with soy sauce and basil.

13. Taste for seasoning and adjust.

14. Divide stir-fry among 4 bowls.

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