Vegetable Fried Rice with Edamame and Scallions
Equipment
- Large skillet
- Spatula
Ingredients
- 4 cups cooked rice, preferably day-old
- 1 1/2 cups shelled edamame, thawed if frozen
- 6 scallions, thinly sliced
- 2 carrots, diced
- 1 cup frozen peas
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced carrots and cook for 3 minutes until they begin to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the peas and edamame. Cook for 2 minutes, stirring often, until the vegetables are warmed through.
- Push the vegetables to one side of the skillet. Add the cooked rice and break up any clumps with a spatula.
- Pour the soy sauce and sesame oil over the rice. Stir everything together and cook for 3 to 4 minutes until the rice is heated and lightly crisped in spots.
- Remove the skillet from the heat and stir in most of the sliced scallions. Reserve a few slices for garnish if desired.
Notes
Use cold day-old rice so the grains stay separate during stir-frying. If your rice is fresh, spread it on a tray and chill it for 15 minutes first. Leftovers reheat well in a skillet with a splash of water to loosen the grains.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Spatula
Cuisine: Asian
Equipment: Large skillet, Spatula