The crushed red pepper adds a hint of heat to this Asian favorite. If you're sensitive to spices, simply omit it.
Prep: 2 minutes; Cook: 9 minutes
1 1/2 cups frozen broccoli stir-fry (such as Birds Eye)
1 cup frozen shelled edamame (green soybeans)
1/2 cup egg substitute
2 teaspoons dark sesame oil
2 teaspoons bottled minced garlic
1/4 teaspoon crushed red pepper
2 (8.8-ounce) pouches microwaveable cooked brown rice (such as Uncle Ben's Whole Grain Brown Ready Rice)
2 1/2 tablespoons low-sodium soy sauce
Toasted sesame seeds (optional)
Sliced green onions (optional)
How to Make It
Combine broccoli stir-fry and edamame in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thawed; set aside.
While vegetables thaw, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg substitute; cook 2 minutes, stirring frequently, until scrambled. Remove from pan. Wipe pan with paper towels.
Heat sesame oil in pan over medium-high heat; add garlic and crushed red pepper. Cook 1 minute or until fragrant. Stir in vegetables and rice; cook 2 minutes or until thoroughly heated. Stir in soy sauce and reserved egg. Garnish with sesame seeds and onions, if desired.