Easy Vegetable Fried Rice

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 cup chopped broccoli, crowns and stems
• 1 cup chopped carrots
• 1 cup shredded cabbage
• 1 cup diced zucchini
• 1/2 cup thinly sliced bell pepper, cut into 1-inch pieces
• 1 cup frozen shelled edamame or peas
• 3 large eggs, beaten
• Salt and freshly ground pepper to taste
• 3 cups cooked and cooled white or brown rice
• 1 tablespoon peeled and minced fresh ginger
• 2 teaspoons finely minced garlic
• 1/4 cup low-sodium soy sauce, plus more for serving or 3 tablespoons regular soy sauce and 1 tablespoon water, plus more for serving
• 1 tablespoon sesame oil, regular or spicy
• 1/2 cup thinly sliced scallions, white and light green parts, plus more for garnish

Directions

1. Set a wok or large skillet over high heat and let it get very hot. Pour in 1 tablespoon of oil, then add the broccoli, carrots, cabbage, zucchini, peppers, and edamame. Stir frequently until the vegetables are crisp-tender, about 4 minutes; they’ll cook for another few minutes at the end, so a little crunch here is just fine. Move the vegetables to a plate and set them aside.
2. In the same wok or skillet, heat 1 more tablespoon of oil over high heat. Add the beaten eggs and scramble them quickly, just about 1 minute. As soon as they’re just cooked through, transfer them to the plate with the vegetables.
3. Put the wok back over high heat, add the remaining tablespoon of oil, and then add the cooled rice. Stir fry it, stirring now and then, until you see some lightly browned spots, about 5 minutes. Add the ginger and garlic, and stir until fragrant, about 1 minute. Stir in the soy sauce, sesame oil, and 1/2 cup scallions.
4. Add the vegetables and eggs back to the wok with the rice. Keep everything moving until it’s well mixed, hot, and the vegetables are just tender, about 3 minutes.
5. Scatter the additional scallions over the top, and serve right away with soy sauce alongside for anyone who wants a little more.