Summer Veggie Fried Rice

• 4 cups cooked, cold rice — day-old rice works best
• 1 small zucchini, diced
• 1 cup broccoli, chopped small
• ½ cup fresh corn kernels
• ½ cup green beans, chopped
• ½ cup sugar snap peas, sliced
• ½ yellow onion, diced
• 3 eggs
• 2–3 Tbsp butter or oil
• 3 Tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced garlic
• ½ tsp ground ginger
• Salt & pepper to taste

1. Heat 1 Tbsp butter or oil in a large skillet over medium-high heat.
2. Add onion, broccoli and green beans. Cook 3–4 minutes.
3. Add zucchini, corn and snap peas. Cook another 2–3 minutes. You want the vegetables tender-crisp, not mushy.
4. Push the vegetables to one side. Add a little butter, scramble the eggs, then mix everything together.
5. Add the cold rice. Turn the heat up and cook 3–5 minutes, stirring occasionally, until the rice is hot and starting to brown.
6. Add soy sauce, sesame oil, garlic and ginger. Toss well and cook another 1–2 minutes.
7. Taste and add more soy sauce or pepper if needed.

Make it dinner: Add cooked chicken, steak, shrimp or pork.