Edamame_Fried_Rice

Edamame Fried Rice

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  • 4 to 6
  • 10 min

Ingredients

  • 2 tablespoons (30 mL) peanut oil, divided
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 2-inch piece (5 cm) fresh ginger, peeled and minced
  • 1/2 cup (113 g) DOLE® Red Onion, chopped
  • 1 pkg. (12 oz. / 340 g) DOLE® Chop Chop Asian Blend
  • 2 cups (454 g) cooked rice, chilled
  • 1/2 cup (113 g) shelled edamame, cooked
  • 3 tablespoons (45 mL) low-sodium soy sauce
  • 2 tablespoons (30 mL) sesame oil
  • Salt and ground black pepper, to taste
  • 1 green onion, sliced
  • 1/2 teaspoon (2.5 mL) toasted sesame seeds

Directions

  • Heat 1 tablespoon (15 mL) oil in wok or large skillet over high heat. Pour in beaten eggs. When eggs begin to set, stir vigorously. Remove eggs from pan.
  • Heat remaining tablespoon (15 mL) oil in wok and add garlic, ginger and red onion; stir fry about 2 minutes or until onions are softened. Add salad; stir fry 3 minutes more, or until greens are wilted.
  • Stir rice and edamame into salad mixture. Stir fry an additional 3 minutes, or until heated through. Drizzle rice with soy sauce and sesame oil; season with salt and pepper, to taste. Stir cooked eggs into rice mixture. Garnish with sliced green onion and toasted sesame seeds.