Lunch / Dinner
Succotash Fried Rice
At summer's height, gardens deliver veggies faster than we can eat them. Here's a tasty way to put that bounty to use!
Ingredients
Almost nutritionally identical to zucchini, yellow squash (sometimes simply called summer squash) is an excellent source of folate. This essential nutrient helps break down homocysteine, a precursor to disease
Instructions
Heat a wok or large nonstick skillet over high heat. Add 2 tsp. oil and heat until oil shimmers.
Add zucchini, squash, greens, and bell pepper to the wok. Stir-fry until vegetables start to brown and soften, 3–5 minutes. Stir in lima beans and corn, stir-frying just until softened, 2–3 minutes. Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute. Stir in Tabasco.
Stir in rice and zest until rice is heated through and just starts to brown, 3–5 minutes. Make a 3- to 4-inch-wide well in rice and vegetables; heat remaining 1 tsp. oil and stir in the eggs. Continue stirring constantly in the well until eggs are almost scrambled. Then stir eggs into the rest of the stir-fry.
Season with soy sauce and basil. Divide stir-fry among 4 bowls.
Stir often to keep the vegetables moving in the wok. This ensures they´ll cook quickly and evenly.
Form a well in the center of stir-fry to scramble eggs. This keeps them contained so they´ll cook faster.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 380
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 423mg 17%
Carbs 63g 21%
Fiber 10g 40%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.