1 jalapeno pepper, diced (use serrano for more spice)
1/2 tsp cumin seeds
2 cups broccoli, chopped small
1 cup edamame (thawed if frozen)
2 tsp garlic, minced
1/2 tsp white pepper
1 cup scallions
2 cups cooked plain rice
1 tbsp soy sauce
2 tbsp Ching's Schezwan Sauce (Available at Patel Brothers)
3 tbsp oil
Heat a large skillet over medium heat and add oil.
Once the oil is hot, add the cumin seeds and jalapenos. Let splutter and add the onions and broccoli. Continue to stir for a few minutes, add some salt and cook until the onions and broccoli have slightly softened. If you like your broccoli to be softer (place a lid on the pan and cook until desired doneness). I leave the broccoli to have some bite.
Add the garlic and scallions to the skillet and continue to cook for an additional 2-3 minutes. Add the schezwan sauce, white pepper, soy sauce, edamame and stir well.
Add rice, continuing to stir until everything is mixed well. Taste for salt and add if needed.
Garnish with additional scallions, and serve hot!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/spicy-broccoli-edamame-fried-rice/