Ham, Mushroom, and Ginger Fried Rice

30 mins. 6 servings. 223 calories per serving. 51% green

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Step 1

Peel and chop the fresh ginger to yield about 1 tsp. Finely chop the garlic. Remove the stems from the shitake mushrooms and slice them. Remove the seeds and veins from the pepper and dice. Break the broccoli florets down into pieces smaller than bite-sized. Dice the ham into 1/4-inch cubes and thinly slice the scallions. Beat the eggs in a small bowl

Step 2

Heat 2 tsp. of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the mushrooms, bell pepper, and broccoli. Cook, stirring and tossing constantly until the vegetables are crisp-tender and the mushrooms begin to brown, about 5 minutes. Transfer to a medium bowl.

Step 3

Heat 1 tsp. of the oil in the skillet. Add the eggs and stir-fry until scrambled but still about wet, about 2 minutes. Break up the eggs into small pieces with your spatula and add to the vegetables in the bowl.

Step 4

Heat the remaining 1 tsp. of oil in the skillet. Add the rice, ham, bean sprouts, edamame, and scallions. Cook, stirring constantly, until heated through, about 3 minutes. Return the vegetables and eggs to the skillet; sprinkle with the salt and pepper. Toss it all together and cook until heated through, about 1 minute.