Ingredients

• 2 cups leftover cooked rice (chilled)
• 1 tbsp avocado oil (divided)
• 2 large eggs, lightly beaten
• 1 cup shelled edamame (thawed if frozen)
• 1 red bell pepper, finely diced
• 1 cup sugar snap peas, sliced on the bias
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tbsp low-sodium tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/4 cup unsalted cashews, toasted and roughly chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat half of the avocado oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs, scramble quickly until just set, then remove from the pan and set aside.
2. Add the remaining oil to the hot pan. Toss in the diced red bell pepper and snap peas, stir-frying for about 3 minutes until tender-crisp.
3. Add the minced garlic, grated ginger, and ground turmeric to the veggies. Cook for 30-60 seconds, stirring constantly, until highly fragrant.
4. Fold in the cold leftover rice and edamame. Use a spatula to break up any clumps of rice. Stir-fry for 3-4 minutes until the rice is heated through and takes on a beautiful, even golden color.
5. Pour in the tamari, rice vinegar, and toasted sesame oil. Toss everything together to coat evenly.
6. Add the scrambled eggs back into the pan, tossing to combine and break them up into bite-sized pieces.
7. Remove from heat. Garnish with the toasted cashews and fresh cilantro. Serve immediately with a generous squeeze of fresh lime juice over the top.