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1
Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred.
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2
Place in a bowl, cover tightly and allow to cool.
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3
Remove the charred skins, rinse briefly if necessary and pat dry.
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4
Cut in half, remove seeds and membranes, and cut into 2-inch strips.
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5
Set aside near your wok.
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6
Its best to wear plastic gloves when handling the chiles.
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7
Beat two of the eggs in a bowl, and season to taste with salt.
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8
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two.
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9
Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute.
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10
Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs.
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11
Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake.
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12
Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds.
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13
Remove to a cutting board, and roll up the pancake.
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14
Cut into thin strips, and set aside.
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15
Repeat with the other 2 eggs.
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16
Add the remaining oil to the wok, and then the ginger, garlic and scallions.
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17
Stir-fry 10 seconds.
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18
Add the rice, roasted poblano strips and edamame.
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19
Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again.
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20
Add the egg strips, cilantro, soy sauce, salt to taste and pepper.
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21
Stir-fry another 30 seconds to combine.
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22
Remove from the heat and serve.
