When you prep your ingredients ahead of time, this colorful stir-fry comes together quickly.
- 1 onion, diced
- 1 diced red bell pepper
- 1 (8-ounce) package sliced button mushrooms
- 1 (2-inch) piece ginger, peeled and minced
- 3 cloves garlic, minced
- 3/4 cup frozen edamame
- 2 cups cooked brown rice (for convenience, use 1 (15-ounce) bag frozen rice)
- 1 lime, halved
- 1 handful fresh spinach, chopped
- 1/2 cup chopped cilantro
- 2 tablespoons tamari
Add onion to a skillet over high heat. Once onion starts sticking to the pan, add about two tablespoons water. Continue cooking and stirring until water evaporates and onion start to stick again. Add 2 more tablespoons water, and continue cooking and stirring, adding water if onion starts to stick, until tender and caramelized, about 10 minutes.
Add about 2 tablespoons water to the skillet with onions already cooked in them, then stir in bell pepper and mushrooms, followed by ginger and garlic. Cook for a couple of minutes, adding water if mixture sticks. Add edamame and rice. Squeeze lime over mixture, then top with spinach, cilantro and tamari. Cook, stirring frequently, until rice is warmed through, about 2 minutes.