ASIAN EDAMAME FRIED RICE
Make and share this Asian Edamame Fried Rice recipe from Food.com.
Provided by CaliforniaJan
Categories Brown Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
- Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
Nutrition Facts : Calories 225.9, Fat 6.9, SaturatedFat 1.1, Cholesterol 31, Sodium 225.1, Carbohydrate 31.4, Fiber 4.4, Sugar 1.4, Protein 10.8
EDAMAME FRIED RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
- Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
- Serve garnished with the scallion greens.
EDAMAME FRIED RICE
Provided by Lucy Danziger
Categories Garlic Mushroom Vegetable Stir-Fry Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Broccoli Kale Healthy Brown Rice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
- Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
- Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
- Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.
EDAMAME FRIED RICE
An easy and healthy veggie-filled side to serve with dinner.
Provided by Ree Drummond
Categories dinner,rice and grain,side,vegetables
Time 15m
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
- Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
- Serve garnished with the scallion greens.
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- Gather all the ingredients first. If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate.
- Bring a small pot of water to a boil. Add the aburaage in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.
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