- 3 Tbsp. Grapeseed oil, or canola oil.
- 1.5 cups edamame (soybeans)
- 1 medium onion (red preferred), chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 bag of green onions, chopped
- 3 carrots, chopped
- 1 Tbsp. garlic, minced
- 4 cups brown rice, cooked
- 2 eggs
- 2 Tbsp. soy sauce (more to taste)
- Add 1 Tbsp. of the oil in a large skillet, over a medium-high heat. When the oil is hot, add the chopped onion, bell peppers, carrots, and garlic to the skillet. Stir occasionally until the vegetables begin to soften and brown (5-10 minutes). Add the edamame beans last, just to heat them. Set sautéed vegetables aside in a bowl for now, clearing room in the skillet.
2. Put the remaining 2 Tbsp. of oil in the skillet, followed by the garlic. Begin to slowly add the rice, making sure to stir the rice in with the oil as you go. Once all of the rice has been added, make a well in the center of the skillet and add the eggs. Scramble the eggs into the rest of the rice.
3. Add the bowl of sautéed vegetables to the skillet, and stir to even the mixture. Add the soy sauce, and garnish with the chopped green onion if desired.
Serve and enjoy! This recipe makes a lot of fried rice, so you might want to get a freezer bag ready! 🙂
Nutrition Facts (per estimated 6 servings):