3 tablespoons butter, divided
3/4 cup shelled frozen edamame
1/2 cup chopped fresh asparagus
1/2 cup chopped orange or red sweet peppers
1/2 cup frozen sweet peas
1/2 cup diced carrots
2 large eggs, lightly beaten
1/4 cup lower sodium soy sauce
2 cups prepared Riceland Medium Grain Brown Rice
- In a large nonstick skillet over medium-high heat, melt one tablespoon of the butter. Add in the edamame, asparagus, sweet pepper, peas and carrots and cook, 7 to 9 minutes, or until vegetables are crisp-tender.
- Use a nonstick spatula to shove the veggies over to one half of the skillet. Add the eggs to the remaining side of the skillet and cook 2 to 3 minutes, stirring frequently, until eggs are soft scrambled.
- Add rice, remaining 2 tablespoons butter and soy sauce to skillet and cook, stirring frequently, 1 to 2 minutes until ingredients are evenly combined and rice is hot. Transfer to bowls to serve.