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.
nutrition information (per serving):
14, Fat Calories
130, Saturated Fat
17, Monounsaturated Fat
63, Polyunsaturated Fat
Photo: Scott Phillips