Edamame Fried Rice

May 22

May 22 Edamame Fried Rice

(V, VG)

This isn’t the first Chinese takeout replacement recipe I’ve shared, and I’m sure it won’t be the last! Fried rice is one of the most comforting meals I can think of. My mom used to make it, but with bacon. Now THAT was good! As much as I still love bacon and eggs, I’ve been enjoying this lighter edamame version for a long time now. In addition to being delicious, it’s also incredibly quick and simple to throw together.

Servings | 4

Ingredients

2 Tbsp vegan butter
1 onion, diced
10 oz frozen peas and carrots
5 oz frozen corn
6oz frozen shelled edamame
3 c cooked white rice (refrigerated completely)
1/4 c soy sauce
1/2 Tbsp rice vinegar
1/2 Tbsp sugar
Kosher salt and fresh cracked pepper
3-4 scallions, finely sliced (leaves only)

Directions

In a wok over medium heat, add vegan butter and melt completely. Add onion and sauté until translucent, about 5 minutes. Add frozen peas and carrots, corn, and edamame and sauté until thawed, about 5 minutes. Season generously with kosher salt and pepper. Stir occasionally to ensure vegetables are cooked through.

In a small bowl, combine soy sauce, rice vinegar, and sugar. Whisk until sugar is dissolved.

Raise heat to medium high, and make a well in the middle of the wok. Add cold rice and sauce to the center. Stir to combine until all rice is broken up and sauce is fully incorporated. Season again with kosher salt and pepper.

Fry in an even layer up the sides of the wok until the rice begins to char. Stir occasionally to ensure rice is getting fried evenly and nothing burns. Once rice is cooked to your preference, add scallions and sesame seeds at the end as a finishing touch, and stir once more to combine everything.

Serve immediately. Top with any additional items you prefer. I like to add cold kimchi and my favorite Asian Reds Pepper Flake Blend from Flatiron Pepper Co. You could also top with some furikake seasoning.