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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!

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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.

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.

Form a well in the center of stir-fry to scramble eggs. This keeps them contained so they´ll cook faster.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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