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Chinese Brown Rice Salad With Edamame

From Mug Meals by Dina Cheney
  • minutes
  • Serves 1

INGREDIENTS

2 tbsp

Carrots

1/3 cup

Edamame, packed frozen

1/8 tsp

Garlic

1/8 tsp

Ginger, fresh

2 tbsp

Red bell peppers, small

1 tbsp

Scallions

1 tsp

Honey

2 tsp

Soy sauce, low-sodium

1/2 cup

Brown rice, packed cooked

2 tsp

Rice vinegar, unseasoned