Fried Rice With Edamame
A terrific way to use leftover rice! Once you have everything out, the prep goes fast! adapted from delicious living magazine.
Steps
Combine sherry , soy sauce , salt and sugar in a small bowl and stir to dissolve.
Remove and discard mushroom stems.
Slice caps into long , thin strips and set aside.
Using your hands , gently crumble cooked brown rice into individual grains in a bowl.
Heat a large , deep skillet over high heat.
Add 1 tbls.
Veg.
Oil and swirl to coat.
Add eggs and tilt to spread into a thin pancake.
As soon as eggs are set , turn to cook other side briefly , just a few seconds.
Turn onto a plate.
Move egg pancake to a cutting board and roll into a cylinder.
Slice thinly crosswise to make long , slender ribbons.
Set aside.
Heat pan again over high heat until very hot.
Add remaining 2 tbls.
Veg.
Oil and swirl to coat.
Add onion , ginger , and garlic , and toss until fragrant but not browned , about 1 minute.
Add mushrooms and toss.
Add edamame beans and cook until mushrooms are wilted and shiny , about 3 minutes.
Add in the rice and toss well.
Pour soy sauce mixture around pan sid.
Ingredients
dry sherry, soy sauce, salt, sugar, fresh shiitake mushrooms, cooked brown rice, vegetable oil, eggs, onion, fresh ginger, garlic, beans, pineapple, green onion, toasted sesame oil, fresh cilantro, salted cashews