Vegetable Fried Rice with Red Curry Nut Sauce

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.

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cups each
  • Makes: 5 1/2 cups
  • Start to Finish: 25 mins

Vegetable Fried Rice with Red Curry Nut Sauce

Directions

  1. In a small bowl whisk together soy sauce, curry paste, vinegar, peanut butter, and pepper until smooth.
  2. 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.
  3. 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.
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Nutrition Facts (Vegetable Fried Rice with Red Curry Nut Sauce)

  • Per serving:
  • 354 kcal ,
  • 17 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 93 mg chol. ,
  • 701 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 14 g pro.
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