First, heat a medium skillet over medium heat and add 1 tsp of oil. When the pan and oil are hot, add the beaten eggs and ¼ tsp salt. Scramble the eggs until they are cooked through, yet soft. Remove from the heat and set aside.
In a large skillet or wok, heat ½-1 Tbsp oil over medium heat. If you are using ground pork, add the pork now and cook until browned. If you are omitting pork, go on to the next step.
Next, add the garlic, ginger and onion. Increase the heat to medium high and continually stir the mixture to prevent the ginger and garlic from getting brown. Stir-fry for 1-2 minutes or until the onions are softened. Next add the carrots and the frying pepper and continue to cook for another 2-3 minutes, stirring frequently. Add the corn and cook for an additional minute.
Add 2 more Tbsps of oil to the pan and tip the pan to distribute the oil evenly. Next, add the rice and continue to move the rice so it is evenly distributed in the pan. Continue to stir-fry the mixture until the rice is thoroughly heated, 3-5 minutes.
Next, add 3 Tbsps of soy sauce, the fresh edamame, and fresh ground pepper. Reduce the heat to low and cook for a few more minutes. Adjust the seasoning with more soy sauce if you like and additional salt if needed. Stir in the scrambled egg and serve hot.
Notes
This recipe was created by a previous Harmony Valley Farm chef, Andrea Yoder, and was featured in a previous newsletter in 2015.
For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!
