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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Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
4
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 17g; cholesterol 93mg; saturated fat 2g; carbohydrates 37g; mono fat 9g; poly fat 5g; insoluble fiber 5g; sugars 6g; protein 14g; vitamin a 6676.3IU; vitamin c 42.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.3mg; folate 209.2mcg; vitamin b12 0.2mcg; sodium 701mg; potassium 523mg; calcium 82mg; iron 3mg.
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