Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup shelled edamame
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced onions and carrots and cook for 2-3 minutes until they start to soften.
3. Add the minced garlic and cook for an additional 30 seconds.
4. Add the shelled edamame and cook for another 2-3 minutes.
5. Push the vegetables to the side of the wok or skillet and pour the beaten eggs into the empty space.
6. Scramble the eggs until they are fully cooked and then mix them in with the vegetables.
7. Add the cooked rice to the wok or skillet and stir to combine.
8. Drizzle the soy sauce and sesame oil over the rice and stir to evenly distribute.
9. Add the black pepper and stir to combine.
10. Cook for an additional 2-3 minutes until everything is heated through and the rice is slightly crispy.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 38g
Protein: 10g
Sodium: 550mg
Fiber: 4g
Substitutions for ingredients:
- Frozen peas can be substituted for edamame
- Brown rice can be substituted for white rice
- Canola oil can be substituted for vegetable oil
- Tamari can be substituted for soy sauce
Variations:
- Add cooked chicken or shrimp for a protein boost
- Use quinoa instead of rice for a gluten-free option
- Add diced bell peppers for extra color and flavor
- Top with sliced green onions for a pop of freshness
Tips and tricks:
- Use day-old rice for best results
- Make sure to stir frequently to prevent sticking
- Add a splash of water if the rice starts to dry out
- Don't overcrowd the wok or skillet to ensure even cooking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks.
Garnishes:
Top with sesame seeds or sliced green onions.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a side salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water or more soy sauce to moisten it.
Food safety advice:
Make sure to cook the eggs until fully cooked to prevent foodborne illness.
Food history:
Fried rice originated in China and has since become a popular dish around the world. Edamame, or soybeans, are a staple in Japanese cuisine.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Japanese