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
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.