Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup shelled edamame
- 1 bunch tatsoi, chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and sauté for 1-2 minutes until fragrant.
3. Add the tatsoi and edamame and sauté for another 2-3 minutes until the tatsoi is wilted and the edamame is heated through.
4. Add the cooked rice to the wok and stir to combine with the vegetables.
5. Drizzle the soy sauce and sesame oil over the rice and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 32g
Protein: 9g
Fiber: 3g
Sodium: 460mg
Substitutions for ingredients:
- Tatsoi can be substituted with any leafy green such as spinach or kale.
- Edamame can be substituted with peas or green beans.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Add diced carrots, bell peppers, or mushrooms for added vegetables.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or skillet.
- Add a beaten egg to the wok and scramble it before adding the rice for added texture and flavor.
Storage instructions:
Store leftovers 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:
Sprinkle with chopped green onions or sesame seeds.
Pairings:
Serve with a side of miso soup or a cucumber salad.
Suggested side dishes:
Miso soup or cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok.
- If the rice is too wet, continue to stir-fry until the excess moisture evaporates.
Food safety advice:
Make sure to cook the rice and edamame thoroughly before consuming.
Food history:
Fried rice originated in China and has since become a popular dish in many Asian countries.
Flavor profiles:
Savory, umami, nutty.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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