Succotash Fried Rice

• 3 teaspoons canola oil, divided
• 1 12 cups chopped zucchini
• 1 12 cups chopped yellow squash
• 2 cups chopped collard greens or 2 cups mustard greens
• 1 cup diced red bell pepper
• 1 cup lima beans (cooked if fresh, drained rinsed if canned, or frozen)
• 1 cup corn kernel (fresh or frozen)
• 12 cup scallion (cut in 3-inch pieces)
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 2 teaspoons Tabasco sauce
• 3 cups cooked cold brown rice
• 1 lemon, zest of
• 2 eggs, lightly beaten
• 2 tablespoons low sodium soy sauce
• 12 cup thinly sliced fresh basil

1. Heat a wok or large nonstick skillet over high heat.
2. Add 2 t oil and heat until oil shimmers.
3. Add zucchini, squash, greens, and bell pepper to the wok.
4. Stir-fry until vegetables start to brown and soften, 3-5 minutes.
5. Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.
6. Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.
7. Stir in Tabasco.
8. Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.
9. Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.
10. Continue stirring constantly in the well until eggs are almost scrambled.
11. Then stir eggs into the rest of the stir-fry.
12. Season with soy sauce and basil.
13. Taste for seasoning and adjust.
14. Divide stir-fry among 4 bowls.

canola oil, zucchini, yellow squash, collard greens, red bell pepper, lima beans, corn kernel, scallion, garlic, thyme, tabasco sauce, brown rice, lemon, eggs, soy sauce, fresh basil

Taken from www.food.com/recipe/succotash-fried-rice-462279 (may not work)