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.
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.
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
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.
Pile on the rice and crack the eggs on top. Stir vigorously to coat so that everything is a nice golden color.
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.
Let us know how it goes! We hope you’ll add this recipe to your weeknight dinner rotation.