Succotash Fried Rice
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 3 teaspoons canola oil, divided
- 1 1⁄2 cups chopped zucchini
- 1 1⁄2 cups chopped yellow squash
- 2 cups chopped collard 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
- Heat a wok or large nonstick skillet over high heat.
- Add 2 t oil and heat until oil shimmers.
- Add zucchini, squash, greens, and bell pepper to the wok.
- Stir-fry until vegetables start to brown and soften, 3-5 minutes.
- Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.
- Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.
- Stir in Tabasco.
- Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.
- Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.
- Continue stirring constantly in the well until eggs are almost scrambled.
- Then stir eggs into the rest of the stir-fry.
- Season with soy sauce and basil.
- Taste for seasoning and adjust.
- Divide stir-fry among 4 bowls.
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