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Serves 4 • Vegan • 30 minutes or fewer
1 Tbs. canola oil 2 carrots, shredded 1 yellow bell pepper, chopped 5 green onions, minced 3 to 4 Tbs. low-sodium tamari or soy sauce 3 cups cooked shelled edamame 4 cups cold cooked long-grain brown rice 1. Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper and green onions, 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. PER SERVING: 440 CAL; 19G PROT; 10G TOTAL FAT (0.5G SAT. FAT); 66G CARB; 0MG CHOL; 840MG SOD; 11G FIBER; 5G SUGARS |
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