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• Edamame Fried Rice

  
  
  
  
  
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• Makes: 4 servings
• Prep: 20 mins
• Total Time: 25 mins
• Carb Grams Per Serving: 49

Ingredients

• 3 tablespoons vegetable oil
  
• 1 onion, chopped
  
• 1 small head broccoli, chopped
  
• 1/2 teaspoon salt
  
• 2 cups frozen edamame
  
• 1 large carrot, grated
  
• 1 cup bean sprouts
  
• 3 garlic cloves, minced
  
• 1 tablespoon ginger, minced
  
• 3 cups cooked brown rice
  
• 1 tablespoon soy sauce
  
• 1 tablespoon sesame oil
  
• 1/4 teaspoon black pepper
  
• 1/2 cup chopped scallions
  
• 1/4 cup chopped cilantro

Directions

1. Heat 1 tablespoon oil in a large skillet over high heat. Add onion, broccoli and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables soften and begin to brown, 3 to 5 minutes. Lower heat if mixture threatens to scorch. Transfer vegetables to a large bowl with a slotted spoon.
2. Add 1 tablespoon oil to skillet. When it's hot, add edamame, carrot, bean sprouts, 1/4 cup water and remaining 1/4 teaspoon salt. Cook, shaking skillet until water evaporates, 1 to 2 minutes. Transfer to bowl with vegetables.
3. Add remaining tablespoon oil to skillet; when it's hot, add garlic and ginger. About 15 seconds later, begin to scatter rice in pan a bit at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (but not burning).
4. Return vegetable mixture to pan and stir quickly to integrate. Add water, 2 tablespoons at a time, to help release any browned bits from bottom of pan, and cook, stirring, for about 1 minute. Add soy sauce, sesame oil and black pepper. Turn off heat; stir in scallions. Garnish with cilantro.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 394 cal., 18 g total fat (2 g sat. fat), 587 mg sodium, 49 g carb. (8 g fiber), 12 g pro.h