The finished recipe. Edamame and Egg Fried Rice with GingerIngredients 1 to 6. 120 g Edamame beans, shelled (Frozen and shelled. They go in from frozen. Shelled weight. In the pod, about half of what you weigh is pod.). 1 large, about 55 g Egg. 130 g Cooked white rice (Cold from the fridge, cooked the day before. Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 60 g Carrot, diced small. 40 g Spring onion. A thumb, grated Fresh gingerIngredients 7 to 10. 2 cloves, about 6 g Garlic. 1 tbsp (15 g) Tamari. 1 tsp (4 g) Toasted sesame oil. 5 g Rapeseed oilStep 1. Heat the rapeseed oil in a wok until it smokes. Scramble the egg for thirty seconds and lift it out.Step 2. Add the carrot, ginger and garlic for a minute, then the edamame for two minutes, until they are hot through.Step 3. Add the rice, breaking it up, and let it sit for a minute between stirs so it catches. Add the tamari and toss for two minutes.Step 4. Return the egg, take it off the heat and finish with the sesame oil and spring onion.
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