Ingredients
3tbspvegetable oil,divided
1cupbroccoli,chopped, (crowns and stems)
1cupcarrots,chopped
1cupcabbage,shredded
1cupzucchini,diced
½cupbell pepper,thinly sliced, cut into 1-inch pieces
1cupedamame,or peas, frozen shelled
3largeeggs,beaten
salt and freshly ground pepper,to taste
3cupswhite,or brown rice, cooked and cooled
1tbspfresh ginger,peeled and minced
2tspgarlic,finely minced
¼cuplow sodium soy sauce,plus more for serving or (3 tbsp regular soy sauce and 1 tbsp water, plus more for serving)
1tbspsesame oil,(regular or spicy)
½cupscallions,thinly sliced, white and light green parts, plus more for garnish
Preparation
Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil, and then the broccoli, carrots, cabbage, zucchini, peppers, and edamame.
Stir often for about 4 minutes until the vegetables are crisp-tender (they will get another few minutes to cook at the end of the stir fry so it’s ok if they’re still crunchy right now). Transfer them to a plate and set aside.
Season the beaten eggs with a little salt and pepper. Heat 1 more tablespoon of oil in the same wok or skillet over high heat.
Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.
Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice. Stir fry for about 5 minutes, stirring occasionally, until it is lightly browned in spots.
Add the ginger and the garlic to the rice, and stir for about 1 minute until they’re fragrant. Add the soy sauce, sesame oil, and scallions.
Return the vegetables and eggs to the wok with the rice. Cook for about 3 minutes, stirring often, until everything is combined and hot and the vegetables are just tender. Taste and adjust the seasonings with salt and pepper, if needed.
Sprinkle the additional scallions over the top, and serve right away, passing soy sauce on the side for those who want a bit more.
