2 T. canola oil
1/2 t. minced garlic
2 c. instant brown rice
1 med. onion, diced
4 oz. sliced water chestnuts
1 c. frozen edamame, defrosted
2 eggs, scrambled
1 scallion, sliced
3 T. low sodium soy sauce

Cook rice according to package directions.  Meanwhile, heat oil in large saute pan over medium heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and saute 2 minutes more.  Reduce heat to low.  Add cooked rice to pan along with water chestnuts, edamame, eggs, scallion, and soy sauce.  Toss and serve.