Fried Rice With Edamame Recipe

Name: Fried Rice With Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dry sherry (or white wine, vegetable broth or apple cider); 1 tablespoon soy sauce; ½ teaspoon salt; ½ teaspoon sugar; 10 fresh shiitake mushrooms (or button); 4 cups cooked brown rice (preferably long grain); 3 tablespoons vegetable oil, divided; 2 eggs, well beaten; ¼ cup chopped onion; 1 tablespoon fresh ginger, chopped; 1 tablespoon garlic, chopped; 2 cups frozen shelled edamame beans (or tiny peas); ½ cup diced pineapple (or canned well drained crushed pineapple); ¼ cup green onion, sliced thin; 1 tablespoon toasted sesame oil; 3 tablespoons fresh cilantro, chopped; 1 cup dry roasted salted cashews, coarsely chopped

Servings: persons

2 tablespoons dry sherry (or white wine, vegetable broth or apple cider)
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon sugar
10 fresh shiitake mushrooms (or button)
4 cups cooked brown rice (preferably long grain)
3 tablespoons vegetable oil, divided
2 eggs, well beaten
¼ cup chopped onion
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
2 cups frozen shelled edamame beans (or tiny peas)
½ cup diced pineapple (or canned well drained crushed pineapple)
¼ cup green onion, sliced thin
1 tablespoon toasted sesame oil
3 tablespoons fresh cilantro, chopped
1 cup dry roasted salted cashews, coarsely chopped

1
Combine sherry, soy sauce, salt and sugar in a small bowl and stir to dissolve.
2
Remove and discard mushroom stems(save for making stock).
3
Slice caps into long, thin strips and set aside.
4
Using your hands, gently crumble cooked brown rice into individual grains in a bowl.
5
Heat a large, deep skillet over high heat(or you may use a wok).
6
Add 1 tbls.
7
veg.
8
oil and swirl to coat.
9
Add eggs and tilt to spread into a thin pancake.As soon as eggs are set, turn to cook other side briefly, just a few seconds.
10
Turn onto a plate.
11
Move egg pancake to a cutting board and roll into a cylinder.
12
Slice thinly crosswise to make long, slender ribbons.
13
Set aside.
14
Heat pan again over high heat until very hot.
15
Add remaining 2 tbls.
16
veg.
17
oil and swirl to coat.
18
Add onion, ginger, and garlic, and toss until fragrant but not browned, about 1 minute.
19
Add mushrooms and toss.
20
Add edamame beans and cook until mushrooms are wilted and shiny, about 3 minutes.
21
Add in the rice and toss well.
22
Pour soy sauce mixture around pan sides and toss to mix and season everything nicely.
23
Add pineapple and toss to mix everything well.
24
Cook, stirring occasionally, until rice is heated through and tender, about 2 minutes.
25
Add egg ribbons, green onions, sesame oil, cilantro and salt to taste.
26
Toss gently to combine.
27
Top with cashews.
28
Serve hot or warm.
29
Enjoy!

1120

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons dry sherry (or white wine, vegetable broth or apple cider), 1 tablespoon soy sauce, ½ teaspoon salt, ½ teaspoon sugar, and more.

Yes, Fried Rice With Edamame falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Rice With Edamame

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