In a large saucepan with a lid heat the oil over medium low. Add the sweet potato, scallions, and ginger and saute' until the scallions have been softened, about 4 minutes.
Stir in the edamame, rice, coconut milk, lime juice, salt and water.
Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid absorbed, 15 minutes.
Use a fork to fluff the rice, then stir in the lime zest.
If desired, serve topped with peanuts.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 367 (75%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 45.1mg||2 %|
|Potassium 945.2mg||25 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 15.3g|
|Protein 17.5g||25 %|
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Calories per serving: 492
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