I first created this recipe as a destination for 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 jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess.

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2 tablespoons canola oil
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1 cup peeled, finely diced broccoli stems (from about 1-1/4 pound broccoli)
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3/4 cup finely diced carrots
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3/4 cup finely diced red bell pepper
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3/4 cup frozen shelled edamame
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3/4 cup corn kernels, fresh or frozen
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4 scallions (both white and green parts), thinly sliced
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2 tablespoons finely grated fresh ginger
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2 large cloves garlic, minced
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4 cups very cold cooked brown rice
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3/4 cup finely diced Canadian bacon (4 ounces)
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2 2 large eggs, lightly beaten
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1/4 cup lower-sodium soy sauce
Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen.
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