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
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 riceand 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.