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“Cuisine at Home/Cuisine Lite”
1hr 5mins

Ingredients Nutrition


  1. Heat a wok or large nonstick skillet over high heat.
  2. Add 2 t oil and heat until oil shimmers.
  3. Add zucchini, squash, greens, and bell pepper to the wok.
  4. Stir-fry until vegetables start to brown and soften, 3-5 minutes.
  5. Stir in lima beans and corn, sty-frying just until softened, 2-3 minutes.
  6. Add scallions, garlic, and thyme, stirring until garlic is no longer fragrant, about 1 minute.
  7. Stir in Tabasco.
  8. Stir in rice and zest until rice is heated through and just starts to brown, 3-5 minutes.
  9. Make a 3- to 4-inch wide well in rice and vegetables; heat remaining 1 t oil and stir in the eggs.
  10. Continue stirring constantly in the well until eggs are almost scrambled.
  11. Then stir eggs into the rest of the stir-fry.
  12. Season with soy sauce and basil.
  13. Taste for seasoning and adjust.
  14. Divide stir-fry among 4 bowls.

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