1 tablespoon sunflower oil
2 carrots, shredded
1 yellow bell pepper, chopped
5 scallions, minced
3 tablespoons Bragg’s Liquid Aminos (or tamari, or other low-sodium soy sauce)
3 cups cooked shelled edamame
4 cups cold cooked long-grain brown rice
Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper and scallion. Stir fry until just tender, about 2 minutes.
Add Bragg’s, edamame and rice. Stir fry until combined and heated through, about 5 minutes.