Wednesday, October 31, 2007

Edamame Fried Rice


Edamame Fried Rice

The other night I made some Korean Spicy Beef, and I figured that Fried Rice would be the perfect accompaniment. I found a recipe on allrecipes.com and altered it to my liking.

To keep the rice texture firm, it is recommended to rinse the cold cooked rice and drain it well before adding it to the stir fry. (I didn't do this though, and it turned out okay.)

Ingredients:
1 T canola oil
2 large eggs, lightly beaten
3/4 C minced yellow onion
4 C cooked long-grain rice, chilled - BE SURE TO COOK AND CHILL THE RICE BEFORE STARTING ANYTHING ELSE!
3 T low-sodium soy sauce
1-2 C shredded lettuce (can also use Asian style coleslaw)
1/2 C (or more) shelled edamame (if frozen, be sure to thaw first)
1/4 t salt
1/8 t white pepper
1/2 C minced green onions
1 t dark sesame oil
additional soy sauce to taste

Preparation:
Heat canola oil in large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; saute 2 minutes or until translucent. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil and soy sauce.

Yield:
6 servings - I was able to get 2 1/2 good-size meals out of this recipe.

1 comment:

Deborah said...

I would have never thought to add edamame to fried rice. This sounds wonderful!