Edamame Fried Rice

Ingredients for Edamame Fried Rice

• Spray da cucina all'olio d'oliva

• 2 eggs, beaten

• 2 tablespoons light olive oil, divided

• 230g shiitake mushroom caps, thinly sliced

• 1 red pepper, seeded and chopped

• 4 cups broccoli florets

• 110g kale, chopped (about 300g )

• 4 spicchi d'aglio, tritati

• 1 2-inch piece fresh gingerroot, minced (about 2 tablespoons )

• 190g uncooked short-grain brown rice, cooked according to the package instructions

• 350ml frozen, shelled edamame, defrosted

• 3 tablespoons reduced-sodium soy sauce

• 2 cipollotti, affettati sottilmente

Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.

Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.

Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.

Thinly slice the eggs. Top the rice mixture with the eggs and spring onions and serve.

Avvertenza

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