Veggies, rice, eggs, and edamame join forces to create this 20-minute weeknight dinner recipe. Top with a sprinkling of dry-roasted peanuts for salty crunch.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl whisk together soy sauce, curry paste, vinegar, peanut butter, and pepper until smooth.

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  • In a 12-inch skillet heat 1 tsp. oil over medium heat. Add eggs; cook, without stirring, just until set. Stir egg gently to break into pieces. Remove from skillet.

  • In same skillet heat 2 Tbsp. oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Reduce heat to medium. Add carrots and edamame; cook and stir 2 to 3 minutes or until crisp-tender. Stir in rice, egg, and soy mixture; cook 1 to 2 minutes or until heated through. Serve topped with peanuts.

Nutrition Facts

354 calories; 17 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 93 mg cholesterol; 701 mg sodium. 523 mg potassium; 37 g carbohydrates; 5 g fiber; 6 g sugar; 14 g protein; 0 g trans fatty acid; 6676 IU vitamin a; 42 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 209 mcg folate; 0 mcg vitamin b12; 82 mg calcium; 3 mg iron;

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