FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU
Provided by Ellie Krieger
Categories main-dish
Time 20m
Yield 4 servings (1 serving is about 1 1/2 cups fried rice)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Nutrition Facts : Calories 400, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 105 milligrams, Sodium 465 milligrams, Carbohydrate 56 grams, Fiber 7 grams, Protein 16.5 grams
EDAMAME FRIED RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
- Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
- Serve garnished with the scallion greens.
STIR-FRIED SPICY EDAMAME
There is a restaurant near my house that serves this and this is as close as I can get. I also add a small amount of rice vinegar.
Provided by aronsinvest
Categories Asian
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
- In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!
Nutrition Facts : Calories 205.2, Fat 11.1, SaturatedFat 1.2, Sodium 751.4, Carbohydrate 13.6, Fiber 4.9, Sugar 0.3, Protein 15.9
EDAMAME FRIED RICE
Provided by Lucy Danziger
Categories Garlic Mushroom Vegetable Stir-Fry Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Broccoli Kale Healthy Brown Rice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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, bell 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 scallions and serve.
STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
BROWN RICE AND EDAMAME
I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)
Provided by katie in the UP
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
- Add rice, reduce to a simmer; cover and cook, 30 minutes.
- Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
- In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
- With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.
Nutrition Facts : Calories 267.4, Fat 8.2, SaturatedFat 1.1, Sodium 16.3, Carbohydrate 37.3, Fiber 4.9, Sugar 1.1, Protein 13.3
BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS
Steps:
- Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
- Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
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- In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
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- Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
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