Egg Fried Rice with Edamame and Peas

Make egg fried rice with edamame and peas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked white rice (Cold from the fridge. Warm rice turns to paste in the pan. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
2 large, about 110 g Egg
80 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
80 g Frozen peas
40 g Spring onion
5 g Rapeseed oil
1 tsp (4 g) Toasted sesame oil
1 tbsp (15 g) Tamari (Tamari rather than soy sauce keeps the dish gluten-free.)
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
Half, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Heat the rapeseed oil in a wok until it shimmers. Add the garlic, ginger and the white parts of the spring onion and stir for 20 seconds.
2. Add the rice, pressing it against the hot metal and letting it sit for 30 seconds before turning, for three minutes until the grains separate and some catch.
3. Push the rice aside, pour the beaten eggs into the gap and scramble them until just set, then fold through the rice with the edamame and peas for two minutes.
4. Add the tamari and sesame oil off the heat, then the green spring onion and chilli.

Contains eggs, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-fried-rice-edamame-peas

AI-generated images illustrating the recipe.

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