Edamame Rice Bowl
1. Pulse frozen bell pepper stir-fry vegetables in food processor until coarsely chopped.
2. Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add chopped stir-fry vegetables, edamame, 1/4 cup vinaigrette, and ginger, and stir-fry 3 to 5 minutes, or until vegetables have thawed and released their juices and most of liquid has evaporated. Add rice and remaining 1/4 cup vinaigrette, and stir-fry 5 minutes more, or until rice and vegetables begin to brown. Season with salt and pepper, if desired.