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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.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Servings: 2 servings
Calories: 409
Ingredients Method Notes

Ingredients
  

  • 300 g cold cooked white rice
  • 100 g 2 large eggs without shells
  • 120 g cooked shelled edamame drained
  • 24 g scallions sliced with whites and greens separated
  • 14 g neutral oil
  • 15 g soy sauce

Method
 

  1. 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.
  2. Add the remaining oil and the scallion whites. Stir for 30 seconds. Add the rice and break up any clumps with the spatula.
  3. 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.
  4. 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.