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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My family loved this recipe! I didn't have the canadian bacon on hand, so we skipped it and didn't miss it at all. We will definitely be making this again!
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.
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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review