Five-Treasure Fried Rice

This recipe makes good use of 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 all possibilities. The chewy brown rice has a nutty flavor, and you just can't argue with its antioxidant power and fiber. If you order the brown rice with Chinese takeout, bear in mind that the rice has to be well chilled so the starch hardens and becomes fry-able. Use fresh rice and you wind up with a gummy mess.

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  2 Tbs. canola oil
  
  


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  1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. 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 Tbs. 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 oz.)
  
  


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  2 large eggs, lightly beaten
  
  


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  1/4 cup lower-sodium soy sauce
  
  

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve.