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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.

Servings
SERVING

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

  1. 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.
  2. Add tamari, edamame and rice, and stir-fry until combined and heated through, about 5 minutes. Serve.

Nutrition Information

  • Serving Size Serves 4
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g