Rating: 3 stars
77 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 9
Kay Chun


Credit: Ann Stratton

Recipe Summary test

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Prepare the rice according to the package directions.

  • Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.

  • Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they’re scrambled. Remove from the pan and set aside.

  • Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.

  • Add the squash, rice, edamame, and ½ teaspoon salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.

  • Remove from heat. Add the scallions and eggs, toss, and serve.

Nutrition Facts

512 calories; fat 30g; saturated fat 12g; cholesterol 212mg; sodium 324mg; protein 16g; carbohydrates 47g; sugars 4g; fiber 5g; iron 6mg; calcium 100mg.