This is the kind of dinner to make when the fridge is sparse and takeout sounds easier. Frozen vegetables and shelled edamame do most of the work, while eggs make it feel like a real meal.
Use leftover rice if you have it, or take the shortcut of a microwaveable rice pouch. The slightly dry texture of cooked-and-chilled rice works especially well here.
What you’ll need
- 2 cups cooked brown or white rice, preferably chilled
- 3 large eggs
- 1 1/2 cups frozen mixed vegetables, such as peas, carrots, corn, or a stir-fry blend
- 1 cup frozen shelled edamame
- 2 tablespoons low-sodium soy sauce or tamari
- 2 green onions, sliced, optional but useful
You’ll also need 1 tablespoon olive oil or another cooking oil, plus pepper. A little garlic powder or ground ginger is optional.
Make it
- Heat the oil in a large skillet over medium-high heat. Add the frozen vegetables and edamame. Cook for 4 to 5 minutes, until hot and any excess moisture has cooked off.
- Push the vegetables to one side of the skillet. Crack in the eggs and scramble them until just set.
- Add the rice, soy sauce, green onions, pepper, and any optional seasonings. Stir and cook for 3 to 4 minutes, breaking up clumps of rice, until everything is hot.
Why these ingredients
Eggs bring satisfying protein along with choline, a nutrient used in cell membranes and in making acetylcholine, a chemical messenger involved in normal nervous-system function. Edamame adds more protein, fiber, folate, iron, magnesium, and potassium, making this meal more substantial than a rice-only skillet.
Frozen vegetables are an affordable way to add plant variety without worrying about produce going soft in the drawer. Their fiber can help slow digestion of the rice, while their vitamins and plant compounds contribute to overall nutrient adequacy. Brown rice adds a little more fiber and magnesium, but white rice is completely workable, especially when paired with eggs, edamame, and vegetables.
Make it easier
Cook extra rice whenever you make it, then refrigerate it in a shallow container for tomorrow’s dinner. No leftover rice? Use two microwaveable rice pouches and add them straight to the skillet. Leftovers keep well in the refrigerator for up to 3 days and make an easy lunch.