Asian Edamame and Brown Rice Salad with Avocado - The Scramble

Ingredients

• 3/4 cup brown rice (quick-cooking or traditional)
• 12 oz frozen shelled edamame (about 2 1/2 cups, or use frozen peas)
• 3 carrots (diced into 1/2-inch pieces)
• 3 scallions (dark and light green parts, thinly sliced, or use 1/4 cup chives)
• 1/4 cup dried cranberries (preferably naturally sweetened)
• 1 lime (juice only, about 2 Tbsp.)
• 1 Tbsp reduced-sodium soy sauce (use wheat/gluten-free if needed)
• 1 Tbsp rice vinegar or rice wine vinegar
• 2 tsp. toasted sesame oil
• 2 tsp. sweet Asian chili sauce (or use mango chutney or apricot jam)
• 1 tsp. sriracha (or use hot pepper sauce such as Tabasco)
• 1 avocado (diced)