Full of green veggies, this easy broccoli edamame pea fried rice uses both fresh and frozen vegetables with lots of scallions, ginger and garlic.
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
1 teaspoon + 1 tablespoon vegetable oil
1 egg, lightly whisked
4 scallions, thinly sliced, white and green parts separated
2 garlic cloves, minced
1 tablespoon minced ginger
2–1/2 cups broccoli florets
1 cup shelled frozen edamame
1 cup frozen peas
2 cups cooked brown rice
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar and red pepper flakes.
Heat 1 teaspoon vegetable oil in a large skillet or wok over medium high heat. Scramble the egg breaking it into small pieces. Transfer it to a plate.
Increase the heat to high and add 1 tablespoon vegetable oil. Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds, add the broccoli and cook for 1 minute before adding the edamame and peas. Continue sautéing for 3-4 minutes until the vegetables are cooked but still bright and crisp.
Pour in the remaining sauce. Let it simmer for a 30 seconds. Then stir in the rice and continue cooking until the rice is warmed and most of the sauce has been absorbed.
Fold in the sliced green scallions and scrambled egg before serving.