“Fried” broccoli rice with scallions, edamame and zucchini
Serves 4 as side dish
Ingredients
1 large head of broccoli (about 1 pound)
1 tablespoons, plus 2 teaspoons canola oil
2 large garlic cloves peels and minced
4 scallions (white and green parts), thinly sliced
1 cup crimini mushrooms, cleaned and thinly sliced
1 cup seeded and finely diced red bell pepper
1 zucchini trimmed and diced
1 cup frozen shelled edamame, cooked according to package directions and drained
3 large eggs, beaten
2-3 tablespoons low-sodium soy sauce
Salt and pepper
Directions
Clean the broccoli and separate stem and head. Chop stem into 1-inch piece cubes and the crown into small floret pieces. Place the broccoli in a food processor and pulse until mixture is finely ground and resembles the texture of rice. Set aside.
Heat 1 tablespoon of the oil in a wok or large skillet over medium heat until hot but not smoking. Add the garlic, scallions and ginger and cook, stirring until soft – 1-2 minutes. Add the mushrooms, red pepper, zucchini, edamame and broccoli rice and cook, stirring until tender and heated through, about 5-7 minutes.
Make a 3-inch well in the center of the “rice” mixture and add the remaining 2 teaspoons of oil. Add the eggs into the well and cook until nearly fully scrambled. Stir the eggs into the surrounding vegetable mixture, add the soy sauce and incorporate thoroughly. Season with salt and pepper as desired. Serve hot.
