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.
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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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 440
- Carbohydrate Content 66 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 11 g
- Protein Content 19 g
- Saturated Fat Content 0 g
- Sodium Content 840 mg
- Sugar Content 5 g