Vegetable Fried Rice

• 8 oz. broccoli crowns
• 3 tbsp. red pepper jelly
• 2 tbsp. low-sodium soy sauce
• 4 tbsp. canola oil
• 1/2 package mushrooms
• Kosher salt and pepper
• 2 clove garlic
• 1 piece fresh ginger
• 1 large carrot
• 1 1/2 c. frozen peas
• 3 c. cooked long-grain white rice
• Sliced scallions

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water).
2. Bring the water to a boil.
3. Thinly slice the broccoli stems and cut the tops into tiny florets.
4. Place in the basket (or skillet), cover the pan and steam for 4 minutes.
5. Transfer the broccoli to a large bowl.
6. Meanwhile, in a small bowl, whisk together the jelly and soy sauce; set aside.
7. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
8. Add the mushrooms, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, for 4 minutes.
9. Add the garlic, ginger, carrot, and peas and cook, tossing, for 2 minutes.
10. Add the jelly mixture and cook, tossing, until it melts, 30 seconds; transfer to the bowl with the broccoli.
11. Wash and dry the skillet, then heat the remaining 2 tablespoons oil over medium-high heat.
12. Add the rice and cook, tossing occasionally, until it begins to crisp at the edges, about 5 minutes.
13. Fold in the vegetable mixture.
14. Serve with the scallions, if desired.

broccoli crowns, red pepper, lowsodium, canola oil, mushrooms, kosher salt, clove garlic, fresh ginger, carrot, frozen peas, white rice, scallions

Taken from www.delish.com/recipefinder/vegetable-fried-rice-recipe-wdy0113 (may not work)