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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Cuisine at Home/Cuisine Lite Ingredients:
3 teaspoons canola oil, divided |
1 1/2 cups chopped zucchini |
1 1/2 cups chopped yellow squash |
2 cups chopped collard greens or 2 cups mustard greens |
1 cup diced red bell pepper |
1 cup lima beans (cooked if fresh, drained rinsed if canned, or frozen) |
1 cup corn kernel (fresh or frozen) |
1/2 cup scallion (cut in 3-inch pieces) |
1 tablespoon minced garlic |
2 teaspoons minced fresh thyme |
2 teaspoons tabasco sauce |
3 cups cooked cold brown rice |
1 lemon, zest of |
2 eggs, lightly beaten |
2 tablespoons low sodium soy sauce |
1/2 cup thinly sliced fresh basil |
Directions:
1. Heat a wok or large nonstick skillet over high heat.
2. Add 2 t oil and heat until oil shimmers.
3. Add zucchini, squash, greens, and bell pepper to the wok.
4. Stir-fry until vegetables start to brown and soften, 3-5 minutes.
5. Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.
6. Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.
7. Stir in Tabasco.
8. Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.
9. Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.
10. Continue stirring constantly in the well until eggs are almost scrambled.
11. Then stir eggs into the rest of the stir-fry.
12. Season with soy sauce and basil.
13. Taste for seasoning and adjust.
14. Divide stir-fry among 4 bowls.
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