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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is from the April 2005 issue of Vegetarian Times. Use whatever leftover rice you have. Ingredients:
1 tablespoon canola oil |
2 carrots, shredded |
1 yellow bell pepper, chopped |
5 scallions, minced |
3 -4 tablespoons tamari or 3 -4 tablespoons low sodium soy sauce |
3 cups cooked shelled edamame |
4 cups cold cooked long-grain brown rice |
Directions:
1. Heat oil in large wok or skillet over medium-high heat.
2. Add carrots, bell pepper and scallions, and stir-fry until just tender, about 2 minutes.
3. Add tamari, edamame and rice, and stir-fry until combined and heated through, about 5 minutes. Serve.
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