pat's Recipe

Summer Vegetable Fried Rice

Category: Rice/grain

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

In a large nonstick skillet or wok, heat 1 Tbsp of the oil over high heat. Add eggs and cook, stirring until scrambled. Transfer to a plate and set aside.
Add the remaining Tbsp of 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. Coo, stirring constantly, until the vegetables begin to soften, about 5 minutes.
Add the rice and cook, stirring constantly, until the rice is heated through, 3-5 minutes. Add the reserved eggs and soy sauce. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.

serves 6-8