Veggie Fried Rice

I love fried rice. But when you add a lot of veggies you have a great meal.

Fried Rice (I cook my rice the day before and chill it really good before doing this recipe)

2 Tbs. canola oil

1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. broccoli)

3/4 cup finely diced carrots

3/4 cup finely diced red bell pepper

3/4 cup frozen shelled edamame

3/4 cup corn kernels, fresh or frozen

4 scallions (both white and green parts), thinly sliced

2 Tbs. finely grated fresh ginger

2 large cloves garlic, minced

4 cups very cold cooked brown rice

3/4 cup finely diced Canadian bacon (4 oz.)(you could use left over chicken, pork or leave it out all together for a total vegetarian dish)

2 large eggs, lightly beaten

1/4 cup lower-sodium soy sauce

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes.Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve.