Succotash Fried Rice

(from saymyname’s recipe box)

Serves 4 people

Categories: Beans (Round), Main Dish

Ingredients

  • 3 teaspoons canola oil , divided
  • 1 1/2 cups chopped zucchini
  • 1 1/2 cups chopped yellow squash
  • 2 cups choppedcollard 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

  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.

Email to a friend | Print this recipe | Back