Savory Garden Fried Rice

Heat a wok or a large skillet over high heat until very hot

Add 1 tablespoon of vegetable oil, and then the chopped broccoli, chopped carrots, shredded cabbage, diced zucchini, thinly sliced bell pepper, and frozen shelled edamame. Stir often until the vegetables are crisp-tender, about 4 minutes (they will get another few minutes to cook at the end). Transfer them to a plate and set aside.

Heat 1 more tablespoon of vegetable 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 vegetable oil, then add the cooled jasmine rice. Stir fry, stirring occasionally, until it is lightly browned in spots, about 5 minutes.

Add the minced fresh ginger and the minced garlic to the rice, and stir until they're fragrant, about 1 minute.

Add the low-sodium soy sauce, sesame oil, and 1/2 cup of thinly sliced 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.

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