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Recipe

Five-Treasure Fried Rice

Scott Phillips

Servings: 4

This recipe makes good use of 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 jícama are all possibilities. The chewy brown rice has a nutty flavor, and you just can’t argue with its antioxidant power and fiber. If you order the brown rice with Chinese takeout, bear in mind that the rice has to be well chilled so the starch hardens and becomes fry-able. Use fresh rice and you wind up with a gummy mess.

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

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 115
      Sodium (mg): 880
      Carbohydrates (g): 63
      Fiber (g): 8
      Protein (g): 17

Preparation

  • 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.

The rice is a complete meal on its own, but if you want to bulk up the meal, Snow Pea, Scallion, and Radish Salad makes for a fresh, crunchy side dish.

Reviews

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Reviews

  • karmicflower | 05/06/2014

    This recipe was fantastic! Ellie Krieger always creates the most delicious & nutritious recipes.I've made it original and modified. Both were delicious. I modified the recipe to be vegetarian & to my taste. I substituted broccoli florets for stems and jasmine rice for brown rice. I omitted the canadian bacon & ginger. Added pineapple tidbits, 1 Tbsp of hoisin sauce, and reduced the soy sauce slightly. Definitely a keeper. Have made this 3 times already.

  • steveftc | 02/15/2014

    Lovely, those a bit labor intensive with all of the veggie prep. Best to get that all done before you start the cooking process, as that moves along quickly. I used tofu instead of the Canadian bacon.

  • docterle | 05/23/2013

    Very easy to make. If you follow the recipe exactly, it will turn out great. Also reheats in microwave pretty well. Next time I might try using a little less oil, but dish was not greasy. Will make again!

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