Edamame & Mushroom Fried Rice
Chock-full of filling edamame & savory mushrooms, this vegetarian Edamame & Mushroom Fried Rice is such a simple yet delicious recipe for your Meatless Monday.
Servings 4 people
Ingredients
for the veggies
- 1 tablespoon canola oil or other high smoke point oil
- 1 teaspoon sesame oil optional, but recommended
- 8 oz mushrooms chopped
- 1 medium carrot peeled and diced small
- 1 stalk of celery diced
- 2 tablespoon minced onion
- 4 cloves garlic minced (about 2 tsp
- 2 tablespoon soy sauce
- 1.5 cups frozen shelled edamame
- ¼ teaspoon crushed red pepper
- ½ teaspoon ground ginger
for the rice
- 4 cups cold cooked rice it’s not an exact science — use what you have, if using leftover rice
- 1 tablespoon soy sauce
- 1 teaspoon canola oil or other high smoke point oil
- 2 eggs beaten
- 2 green onions chopped
Instructions
- Chop your veggies.
- Heat 1 tablespoon canola oil in a large non-stick skillet over medium-high heat. Once shimmering, add the mushrooms, carrot, celery, onion, and sesame oil to the pan. Cook, stirring often, for about 2 minutes.
- Stir in the garlic and soy sauce. Continue to cook veggies over medium-high heat for another 5 minutes, stirring occasionally, until most of the liquid is absorbed.
- Stir in the edamame, crushed red pepper, and ginger and continue cooking for about a minute.
- Stir in the cooked rice and soy sauce and spread rice out evenly across the entire pan, breaking up any clumps.
- Let the rice cook undisturbed for two minutes, then stir, scraping up any browned bits from the bottom. Spread the rice out again, and cook for another two minutes.
- Meanwhile, beat the eggs in a small bowl.
- Stir the rice & veggie mixture, then push it out to the edges of the pan to create an open well in the center. Add 1 teaspoon canola oil to the center of the pan.
- Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up.
- Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.
- Taste to see if you want to add any additional soy sauce, then serve.
Notes
Cold cooked leftover rice works much better for fried rice than does freshly cooked. To get that fried rice texture, be sure to let the rice sit spread out in the pan undisturbed for several stretches, rather than stirring frequently.