Rainbow Carrots and Edamame Fried Rice
I don’t know about you, but in my house, fried rice is an absolute favorite! Fried rice can be very filling and satisfying, especially if you add in the right ingredients. Scrambled eggs is a great source of protein and is an ingredient staple in fried rice recipes. I also often use leftover roast chicken – even shredded pot roast or Italian sausage! This recipe is a vegetarian recipe, but you can easily delete the eggs to make it vegan, or add some grilled chicken or shrimp if you choose to. Really, the ball is in your court!
preparation
preparation time
10 mins
cook time
15
servings
6
calories
547
ingredients
3 tablespoons canola oil
3 eggs scrambled
0.5 cup Spanish onion small dice
0.5 tablespoons minced garlic
3 cup white or brown rice cooked
1 cup edemame thawed
1 cup rainbow carrots shredded or chopped in small pieces
2 tablespoons low sodium soy sauce
1 teaspoons kosher salt
directions
Step 1
Heat a wok or large non-stick skillet on high with canola oil.
Step 2
Take the onion and garlic and saute for about 1 minute. Constantly stir the onions and garlic, being careful not to let them burn.
Step 3
Add the rice, stir and heat through for about 5 minutes, making sure the heat is on high. Add the edamame and carrots and cook for another 5-8 minutes, until the have softened but still firm in texture. Then, add the scrambled eggs and lightly mix with all the ingredients.
Step 4
Finally, add the soy sauce, salt and pepper. Mix together and taste for flavor.
MommaCuisine
National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.
