Five-Treasure Fried Rice

Five-Treasure Fried Rice
Photo by Scott Phillips


  • 2 Tbs. canola oil
  • ¾ cup corn kernels, fresh or frozen
  • 2 large cloves garlic, minced
  • ¼ cup lower-sodium soy sauce
  • 2 Tbs. finely grated fresh ginger
  • 2 large eggs, lightly beaten
  • ¾ cup finely diced carrots
  • + 6 more ingredients
    • ¾ cup frozen shelled edamame
    • 4 scallions (both white and green parts), thinly sliced
    • 4 cups very cold cooked brown rice
    • ¾ cup finely diced red bell pepper
    • ¾ cup finely diced Canadian bacon (4 oz.)
    • 1 cup peeled, finely diced broccoli stems (from about 1-¼ lb. broccoli)

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, ab...

View full recipe at Fine Cooking


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