Recipes and Cooking Vegetable Fried Rice with Red Curry Nut Sauce Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 25 mins Servings: 4 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 3 tablespoon reduced-sodium soy sauce 2 tablespoon red curry paste 2 tablespoon cider vinegar 1 tablespoon peanut butter ¼ teaspoon black pepper 1 teaspoon canola oil 2 eggs, lightly beaten 2 tablespoon canola oil 3 cup packaged fresh broccoli florets 1 ¾ cup packaged fresh julienned or coarsely shredded carrots 1 cup frozen edamame 2 cup cooked white or brown rice, chilled Dry roasted peanuts Directions In a small bowl whisk together soy sauce, curry paste, vinegar, peanut butter, and pepper until smooth. 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. Rate it Print Nutrition Facts (per serving) 354 Calories 17g Fat 37g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 354 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 10% Cholesterol 93mg 31% Sodium 701mg 30% Total Carbohydrate 37g 13% Total Sugars 6g Protein 14g Vitamin C 42.2mg 211% Calcium 82mg 6% Iron 3mg 17% Potassium 523mg 11% Folate, total 209.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.