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Ingredients

• 2 tablespoons  canola oil
• 1 cup  peeled, finely diced broccoli stems (from about 1-1/4 pound broccoli)
• 3/4 cup  finely diced carrots
• 3/4 cup  finely diced red bell pepper
• 3/4 cup  frozen shelled edamame
• 3/4 cup  corn kernels, fresh or frozen
• 4   scallions (both white and green parts), thinly sliced
• 2 tablespoons  finely grated fresh ginger
• 2   large cloves garlic, minced
• 4 cups  very cold cooked brown rice
• 3/4 cup  finely diced Canadian bacon (4 ounces)
• 2   2 large eggs, lightly beaten
• 1/4 cup  lower-sodium soy sauce

Description

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

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