Name: Edamame Fried Rice
Yield: Serves 4
Ingredients: Olive oil cooking spray; 2 eggs, beaten; 2 tablespoons light olive oil, divided; 8 ounces shiitake mushroom caps, thinly sliced; 1 red bell pepper, seeded and chopped; 4 cups broccoli florets; 4 ounces kale, chopped (about 2 cups); 4 garlic cloves, minced; 1 2-inch piece fresh gingerroot, minced (about 2 tablespoons); 1 cup uncooked short-grain brown rice, cooked according to the package instructions; 1 1/2 cups frozen, shelled edamame, defrosted; 3 tablespoons reduced-sodium soy sauce; 2 scallions, thinly sliced

Image may contain Plant Food Vegetable and Produce

Edamame Fried RiceKana Okada

SUPERFOODS: Broccoli, Edamame, Eggs, Kale, Mushrooms, Olive Oil

Step away from the take-out menu! This dish delivers weight loss by calling on supersatiating soy protein, nutritious veggies, and whole-grain brown rice, which all help keep your blood sugar and insulin levels steady—and your body burning calories.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Sizzling Mushroom and Tofu Sisig

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Saucy Mushroom Stir-Fry

Any variety of mushroom will love this glossy, tangy sauce.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.