EDAMAME FRIED RICE
Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.
Provided by Gina
Categories Side Dish
Time 20m
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 : ServingSize 1 scant cup, Calories 202 kcal, Carbohydrate 28.5 g, Protein 8.6 g, Fat 5.8 g, SaturatedFat 1.1 g, Cholesterol 30.8 mg, Sodium 244.1 mg, Fiber 4.3 g, Sugar 1.1 g
BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS
Steps:
- Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
- Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
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.
STIR-FRIED BROWN RICE WITH KALE OR FRIZZY MUSTARD GREENS AND TOFU
I used a beautiful green I'd never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using kale, stem, wash and coarsely chop. If using frizzy mustard greens, cut away about 1 inch of the stem ends, wash and coarsely chop. Set aside near your wok.
- Beat the eggs in a bowl and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan, then, making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook 30 seconds to a minute, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for 5 seconds. Remove to a cutting board and roll up the pancake. Cut into thin strips and set aside.
- Swirl in 1 tablespoon of the oil and add the tofu. Let sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until it is lightly colored. Push to the sides of the wok and add the remaining oil and the ginger and garlic. Stir-fry for no more than 10 seconds and add the greens and salt to taste. Turn the heat to high and stir-fry for 1 minute, until the greens have wilted. Stir the tofu down from the sides of the wok and add the soy sauce. Stir-fry for a couple of seconds and add the rice. Stir-fry for 1 to 2 minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro and more soy sauce if desired, and stir-fry another 30 seconds to combine. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 930 milligrams, Sugar 2 grams, TransFat 0 grams
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EDAMAME FRIED BROWN RICE RECIPE - TODD PORTER AND DIANE CU
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5/5 Category AppetizerAuthor Todd Porter And Diane CuTotal Time 1 hr
- In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
- Heat a large skillet over medium heat. Add the oil, onions and garlic. Cook until soft, about 2 minutes.
- Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
- Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the egg and fish sauce until well mixed. Cook for another 2 minutes, or until egg is fully cooked, stirring occasionally. Season with black pepper. Serve warm.
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