Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4
Ann Stratton

How to Make It

Step 1

Prepare the rice according to the package directions.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Ratings & Reviews

/5
Reviews
five_whole_stars