quick fried brown rice with fresh organic sweet corn

often when i have a medley of vegetables in the refrigerator that need to be used rather quickly i whip up a quick fried rice. recently i’ve replaced the jasmine rice with basmati brown rice, and the vegetable oil with unrefined organic coconut oil, but the basic recipe is always the same- very flexible and easily adaptable to whatever ingredients you happen to have or be in the mood for. basically you mince your vegetables (and ham-or other cooked meat of choice) in equal sizes and stir fry them in a sizzling hot wok, add the rice, fried eggs (optional), sliced scallions, and soy sauce (or braggs liquid aminos). very soon you have a nice healthy meal. this is what i did this time:

2 heads of sweet organic corn, cut off the cob
1 large zucchini, finely cubed
1/2 small organic cabbage, finely chopped in small cubes
1 cup haricots verts, cut in 5’s (or so)
1 large heirloom tomato, finely cubed
3-4 slices of good natural (no nitrate) ham-optional, cubed
1-2 tbs unrefined organic coconut oil (or safflower oil)
2 tsp sesame oil
1 cup basmati brown rice, cooked
3-4 scallions, sliced on the bias
2 organic eggs, quickly fried
2-3 tbs soy sauce
a siver of grated fresh ginger

toasted sesame seeds & cilantro for garnish

 1. heat the oil in the wok and add the ham or other (pre cooked) meat of choice first (if using), fry for 2 minutes, then add the grated ginger and all the vegetables except the tomatoes and scallions, stir fry on hot, stirring continuously, for 5-7 minutes, or until just softened and slightly cooked.

2. add the tomatoes and the cooked rice, combine and stir fry together for about 3-4 minutes, then add the soy sauce, stir fry for another minute or two before adding the fried eggs (do not fry these too far ahead of time).

 3. add the scallions, mix well, and serve hot with sesame seeds, sriracha (hot) sauce, and cilantro on top.

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