As long as you remember to make the rice night before or early in the morning, pulling together a batch of fried rice makes a quick dinner.
And more so, is customizable without the heavy grease and sodium of eating out. And with Alistaire’s allergies…Asian eat ing out is pretty much not going to happen, unless it is just Kirk and I out for dinner. No loss really, cause I like mine better 😀
Btw, I did use eggs in this recipe, to use up ones on hand. They can be left out with no problem for a vegan friendly dish. If you leave them out, add a bit more edamame.
Edamame Fried Rice
- 2 large eggs
- 1 tsp lower sodium soy sauce
- 1 tsp + 1 Tbsp toasted sesame oil, divided
- 2 Tbsp neutral vegetable oil
- 6 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 heaping tsp fresh ginger (microplaned)
- 10 ounce bag finely shredded cabbage (angel hair style)
- ¾ cup frozen edamame
- ½ cup frozen green peas, preferably unsalted
- 3 cups chilled cooked rice, brown or white
- 3 Tbsp lower sodium soy sauce
- 1 bunch green onions, white and pale green, thinly sliced
Heat a large skillet or wok over medium, add in 1 teaspoon sesame oil.
Beat eggs with the 1 teaspoon soy sauce in a bowl, pour into pan, cook until golden on bottom, flip over and cook till just done. Slide out on a plate, let cool enough to handle. Roll up like a burrito, slice in thin strips.
Return pan to heat, add in vegetable oil and remaining sesame oil over medium-high. Add garlic, red pepper flakes and ginger, cook for about 30 seconds. Add cabbage, stir fry for a few minutes.Stir in edamame and peas, stir fry for 2 or so minutes. Add rice and soy sauce, tossing to coat. Stir fry for 4 to 5 minutes, until sizzling. Take off heat, toss egg strips and green onion in and serve.
Serves 4 to 6 (and can be stretched out more if served with sides such as won tons or egg rolls or a batch of Lo Mein).