Shrimp Fried Rice with Edamame |
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Prep Time: 17 Minutes Cook Time: 26 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Traditional fried rice gets an update with Japanese green soybeans. Dark sesame oil adds a distinct toasted flavor when stirred in just before serving. Because of its high smoke point, peanut oil is ideal for stir-frying. Ingredients:
2 teaspoons peanut oil |
2 tablespoons thinly sliced shallots (about 1 large) |
1 large egg, lightly beaten |
1 pound peeled and deveined medium shrimp, coarsely chopped |
1 teaspoon minced peeled fresh ginger |
4 cups cooked jasmine or other white rice, cooked according to package directions without salt or fat |
1 cup fully-cooked refrigerated shelled edamame |
1/2 cup shredded carrot (about 1 medium) |
1/3 cup chopped green onions (about 3 onions) |
1/4 teaspoon freshly ground black pepper |
3 tablespoons low-sodium soy sauce |
2 tablespoons dark sesame oil |
Directions:
1. Heat peanut oil over medium-high heat in a wok or large nonstick skillet. Add shallots and egg; stir-fry 30 seconds or until egg is soft-scrambled. Add shrimp and ginger, and stir-fry 2 to 3 minutes or until shrimp turn pink. Add rice and next 4 ingredients, and stir-fry 1 minute. Stir in soy sauce and sesame oil
2. Note: Chilled rice works best when preparing fried rice because the grains don't stick together. However, when you're in a rush, freshly cooked rice will work in this dish.
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