This dish comes together in minutes if you have frozen or microwaveable rice on hand. To boost the protein in this quick dish, add a handful of sautéed shrimp.
Heat vegetable oil in a large heavy-bottomed skillet over high heat. Add cooked brown rice; cook until heated through (about 1 minute). Stir eggs into rice; cook 30 seconds. Stir in coleslaw mix, edamame, soy sauce, and chile-garlic sauce; cook 2 minutes or until eggs are cooked and edamame are heated through. Serve rice topped with cilantro and peanuts.
CarbLovers Diet Cookbook