Healthy Vegetable Fried Rice

Healthy, you say?  Why yes, it turns out that every so often I do make a healthy dinner that is blog worthy. Tonight was one of those nights.  My vegetable fried rice is heathy, filling, and goes great with Pork Tenderloin.

Ingredients:
2 garlic cloves
3 scallions
1 Tbsp fresh grated ginger
Red Bell Pepper
Canned Corn Kernels
Frozen Shelled Edamame
Extra Firm Tofu
Carrots
Zucchini
Summer Squash
2 Lightly Beaten Eggs
Brown Rice
3 Tbsp Low Sodium Soy Sauce
Worcestershire Sauce

I like to chop everything up at once so it is ready to go.  It is also best to chop all the veggies to about the same size, so I use the corn kernels as my guide.  You can use however much of everything you'd like.  You can gauge how much to use by how much rice you have, since you want to have a nice rice to veggie ratio.

Heat a little bit of vegetable oil in a wok over medium high heat.  Add in the chopped garlic, scallions and ginger.  Cook for a minute or so, making sure not to burn the garlic (it will get bitter).

Add just a little more oil and all of the veggies and tofu.  Stir and cook until the veggie are tender but everything is still brightly colored and crisp.

Make a well in the center of the wok and add the eggs.  When the eggs are cooked, stir everything together and add in the rice.  Add in the soy sauce and a splash of worcestershire sauce.  Stir together and cook until the rice is heated through.

I served this tonight with a side of Pork Tenderloin.  I used my standard recipe:
Dump all of the following into a zip lock bag and let marinade in the fridge for 3 days.
Pork Tenderloin (half of one is perfect for 2 people)
Soy Sauce
Rice Vinegar
Orange Juice
Sriracha Sauce
Ginger
Garlic

Cook on a broiler pan for 25-30 minutes at 425.  The temperature at the end should be no higher than 140....135 is best I think.