Succotash Fried Rice

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.