2 Tbs. canola oil
1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. 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 Tbs. finely grated fresh ginger
2 large cloves garlic, minced
4 cups very cold cooked brown rice
3/4 cup finely diced Canadian bacon (4 oz.)
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 Jícama Are

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