Edamame Fried Rice
30 minutes or fewer
Cold precooked rice is best for stir-fried rice dishes, so it’s smart to make a little extra when you’re boiling rice for other meals. Brown rice is used here, but basmati or jasmine rice are delicious alternatives.
1 Tbs. canola oil
2 carrots, shredded
1 yellow bell pepper, chopped
5 scallions, minced
3 to 4 Tbs. tamari or low-sodium soy sauce
3 cups cooked shelled edamame
4 cups cold cooked long-grain brown rice
- Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper and scallions, and stir-fry until just tender, about 2 minutes.
- Add tamari, edamame and rice, and stir-fry until combined and heated through, about 5 minutes. Serve.