This skillet lunch turns cold cooked rice into a meal with soft eggs, tender edamame and scallions. Cooking the egg first keeps it in soft pieces.
Before you start
Break apart the cold rice before it goes into the pan. Use rice that was cooled promptly and refrigerated, and follow the package directions for cooking frozen edamame.
Scallion Egg Fried Rice with Edamame
This skillet lunch turns cold cooked rice into a meal with soft eggs, tender edamame and scallions. Cooking the egg first keeps it in soft pieces.
Ingredients
Method
- Beat the eggs. Heat half the oil in a wide skillet over medium-high heat and scramble the eggs until set. Transfer to a plate.
- Add the remaining oil and the scallion whites. Stir for 30 seconds. Add the rice and break up any clumps with the spatula.
- Stir-fry the rice for 3–5 minutes. Add the edamame and soy sauce and stir until the mixture reaches 165°F (74°C) throughout.
- Fold the eggs back in, scatter the scallion greens over the top and serve.
Notes
If the rice steams without frying, spread it into a thin layer and let moisture escape before stirring again.
Nutrition estimate per serving
| Energy | 409 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrate | 49 g |
| Fat | 15 g |
| Fiber | 4 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
If the rice steams without frying, spread it into a thin layer and let moisture escape before stirring again.
Browse more ideas in the SkilletGlow recipe index.
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