Shelly's Recipe

SUMMER VEGETABLE FRIED RICE

Category: Sides

2 tbsp peanut oil (divided use)
5 large eggs, beaten
1 medium yellow onion, coarsely chopped
1 tbsp minced garlic
1 medium zucchini, cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2 -inch dice
1 red bell pepper, stemmed and diced
1 bunch scallions, chopped
1 1/2 cups finely diced Canadian bacon or ham
4 cups cold, cooked long-grain white rice
3 tbsp soy sauce, or to taste

In a large nonstick skillet or wok, heat 1 tablespoon of the oil over high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate and set aside.

Add the remaining tablespoon oil to pan. Add the onion and cook, stirring constantly, until it begins to soften, about 2 minutes. Add the garlic and cook, stirring constantly, 1 minute.

Add the zucchini, squash, pepper, scallions and Canadian bacon. Cook, stirring constantly, until the vegetables begin to soften, about 5 minutes.

Add the rice and cook, stirring constantly, until the rice is heated through, 3 to 5 minutes. Add the reserved eggs and soy sauce. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately. Makes 6 to 8 servings.