Edamame Fried Rice

Main Dishes, Recipes, Side Dishes

Some days we get to go out and splurge on decadent dinners, but most days we’re just a couple of recent college grads who want to sit down to some homemade comfort food after a long day at work. For us, fried rice is one of these comfort dishes that always comes through for us with a satisfying meal when we’re pressed for time. Recently, I started added edamame to my fried rice. It was a weird change since, as a child, I didn’t even like peas in my fried rice and I would spend the first five minutes in front of my bowl carefully extracting each pea one by one with my chopsticks. But for whatever reason, I love adding edamame to my fried rice, and Trader Joe’s sells them already shelled and frozen, making life that much easier. Edamame, or green immature soybeans, are a great way of kicking up a plain ol’ fried rice with some beautiful bright green color and a nice crunchy texture, not to mention the high protein and fiber content! Martin doesn’t like the change in texture, so sometimes I just add some to my portion, or if I have leftovers, I’ll toss in a handful of edamame straight out of the freezer and heat them up together in the microwave.

Voila! The Finished Product

Without further ado, here is the recipe for making this ovo-vegetarian (that is, vegetarian + eggs) dish that you could serve as a side dish or eat on its own as a hearty, well-balanced entree.

Ingredients:

3 cups of cooked white jasmine rice (see our com do entry for notes about the type of rice and prep method)

2 eggs, 3 if you like your fried rice extra egg-y

1 cup of edamame, shelled and parboiled (or the pre-shelled ones straight out of the freezer)

1/2 sweet onion, chopped

1-2 cloves of garlic, minced

Olive Oil

Garlic Salt

Black Pepper

Maggi, soy sauce, or other soy-based seasoning sauces (we like Golden Mountain)

Heat the olive oil in a large pot or wok (you’ll want lots of room to mix and toss the rice around) on medium-high heat. Saute the garlic and onions until softened and almost translucent. Add the edamame. You’re mostly looking to “defrost” them if using frozen, but I ended up browning mine a bit and it tasted pretty good with a nice nutty flavor.

Sauteed onions, garlic, and edamame

Pile on the rice and crack the eggs on top. Stir vigorously to coat so that everything is a nice golden color.

That’s Martin stirring vigorously.

Season to taste with some garlic salt, black pepper, and soy sauce of choice. If you like your rice a bit crispy, crank the heat up to high and let the rice sit for a few minutes, stirring occasionally just enough to prevent burning but not too frequently so it will have a chance to brown. Serves 4.

Bon appetit!

Let us know how it goes! We hope you’ll add this recipe to your weeknight dinner rotation.

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