Easy Vegetable Fried Rice

Heat a wok or a large skillet over high heat until very hot. Add 1 tablespoon of oil and then the broccoli, carrots, cabbage, zucchini, peppers and edamame.

Stir often until the vegetables are crisp-tender, about 4 minutes (they will get another few minutes to cook at the end of the stir fry so it's ok if they're still crunchy right now). Transfer them to a plate and set aside.

Heat 1 more tablespoon of oil in the same wok or skillet over high heat. Add the beaten eggs and scramble quickly, just about 1 minute. When they are just cooked through, slide them out onto the plate with the vegetables.

Return the wok to the burner over high heat, add the remaining tablespoon of oil, then add the cooled rice. Stir fry, stirring occasionally until it is lightly browned in spots, about 5 minutes.

Add the ginger and the garlic to the rice and stir until they're fragrant, about 1 minute. Add the soy sauce, sesame oil and 1/2 cup scallions.

Return the vegetables and eggs to the wok with the rice. Cook, stirring often until everything is combined and hot and the vegetables are just tender, about 3 minutes.

Sprinkle the additional scallions over the top and serve right away, passing soy sauce on the side for those who want a bit more.