Vegetable Fried Rice with Edamame

Name: Vegetable Fried Rice with Edamame
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups (740 g) cooked brown rice, cold, chilled at least 8 hours, clumps broken up with your fingers; 1 cup (150 g) frozen shelled edamame, thawed under warm running water for 2 minutes and drained well; 2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) dice; 3 large (150 g) large eggs, beaten with a pinch of salt; 6 scallions (whites from all 6) (45 g) scallions, white and pale green parts, thinly sliced; 6 scallions (greens from all 6) (45 g) scallions, dark green parts, thinly sliced; 3 cloves (15 g) garlic, minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 3 tablespoons (45 ml) neutral oil such as avocado or peanut oil; 3 tablespoons (45 ml) low-sodium soy sauce; 1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce (or vegetarian oyster sauce); ¼ teaspoon (½ g) ground white pepper; 1 teaspoon (5 ml) toasted sesame oil; kosher salt, a pinch for the eggs, plus more to taste at the end

From the MyKitchenBank Kitchen

A nutty, chewy brown rice fried rice packed with sweet carrots, protein-rich edamame, fluffy egg, and plenty of scallions. It's built on cold leftover rice and a hot pan, so it comes together in about 15 minutes of cooking.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: About 7 cups (4 main-course servings)

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Ingredients

4 servings

4 cups (740 g) cooked brown rice, cold, chilled at least 8 hours, clumps broken up with your fingers
1 cup (150 g) frozen shelled edamame, thawed under warm running water for 2 minutes and drained well
2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ¼-inch (6 mm) dice
3 large (150 g) large eggs, beaten with a pinch of salt
6 scallions (whites from all 6) (45 g) scallions, white and pale green parts, thinly sliced
6 scallions (greens from all 6) (45 g) scallions, dark green parts, thinly sliced
3 cloves (15 g) garlic, minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
3 tablespoons (45 ml) neutral oil such as avocado or peanut oil
For the sauce
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce (or vegetarian oyster sauce)
¼ teaspoon (0.5 g) ground white pepper
1 teaspoon (5 ml) toasted sesame oil
kosher salt, a pinch for the eggs, plus more to taste at the end

Equipment (6)

14-inch (35 cm) carbon-steel wok or 12-inch (30 cm) high-sided skillet
Wok spatula or large wooden spoon
Cutting board and chef's knife
Small bowl for the sauce
Medium bowl for beaten eggs
Fine-mesh strainer

Steps

Before you start

Use brown rice that was cooked at least 8 hours (ideally the day before) and chilled uncovered or loosely covered in the fridge. Warm, freshly cooked rice turns mushy and steams instead of frying.
Cut and measure everything before you turn on the heat. Stir-frying moves fast and there's no time to chop mid-cook.
If you're cooking the rice from scratch, you'll need about 1⅓ cups (260 g) dry short- or medium-grain brown rice to yield 4 cups cooked. Spread it on a sheet pan and refrigerate until fully cold.
Use a 14-inch (35 cm) wok or a 12-inch (30 cm) high-sided skillet so the rice has room to toast rather than pile up.

1
Loosen the rice
- Tip the cold cooked brown rice into a large bowl.
- Using your fingers, break up every clump until the grains are separate and look like individual kernels.
- Set aside at room temperature while you prep.
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Ready when: No clumps larger than a few grains remain.
Tip: Do this now, not in the hot pan. Clumped rice stays cold in the middle and cooks unevenly.
2
Prep the vegetables
- Peel and dice the carrots into ¼-inch (6 mm) pieces so they cook quickly.
- Slice the scallions, keeping the white and pale green parts in one pile and the dark green tops in another.
- Mince the garlic and grate the ginger.
- Thaw the edamame under warm running water for 2 minutes, then drain well in a fine-mesh strainer and pat dry.
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Ready when: Carrot pieces are about pea-sized and the edamame look dry on the surface.
Tip: Water on the edamame will splatter in the hot oil and cool the pan, so drain them thoroughly.
3
Mix sauce and eggs
- In a small bowl, stir together the soy sauce, stir-fry sauce, white pepper, and sesame oil.
- In a medium bowl, beat the eggs with a pinch of salt until no streaks of white remain.
- Keep both bowls next to the stove.
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Ready when: Eggs are uniformly pale yellow and the sauce is evenly dark brown.
4
Scramble the eggs
- Heat the wok over high heat for about 1 minute until a drop of water sizzles and evaporates instantly.
- Add 1 tablespoon (15 ml) of the oil and swirl to coat.
- Pour in the eggs; they should puff and sizzle at the edges.
- Let them set for 10 seconds, then push and fold with the spatula for 20 to 30 seconds, breaking into bite-size pieces.
- Transfer to a plate right away.
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Ready when: Eggs are fully set with no visible liquid, but still soft and tender, not browned or rubbery.
Tip: They'll finish cooking when returned to the rice, so take them out slightly soft-looking but not runny.
5
Cook the carrots
- Reduce the heat to medium-high.
- Add 1 tablespoon (15 ml) oil to the wok, then the diced carrots.
- Stir-fry constantly for 3 to 4 minutes.
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Ready when: Carrots are bright orange, slightly blistered at the edges, and crisp-tender when bitten.
6
Add the aromatics
- Push the carrots up the side of the wok.
- Add the scallion whites, garlic, and ginger to the cleared center and stir for 30 seconds, then toss everything together.
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Ready when: The garlic and ginger smell fragrant and the scallion whites turn glossy and bright; the garlic should not brown.
Tip: If the garlic starts to darken, lower the heat immediately. Burnt garlic turns bitter.
7
Fry the rice
- Raise the heat to high and add the remaining 1 tablespoon (15 ml) oil.
- Add the rice and spread it across the wok.
- Let it sit for 30 seconds, then stir and toss, pressing the rice against the surface, for 4 to 5 minutes total.
- Add the thawed edamame during the last minute.
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Ready when: The rice is steaming hot all the way through, the grains are dry, separate, and bounce when tossed, and a few begin to toast and crackle.
Tip: Brown rice is chewier and takes longer to heat through than white rice, so don't rush this step.
8
Sauce the rice
- Drizzle the sauce mixture around the edges of the wok (not directly on the center) so it sizzles and caramelizes slightly.
- Toss for 1 minute until the rice is evenly golden-brown with no pale patches.
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Ready when: Rice is evenly coloured and smells savory and toasty, with no liquid pooling at the bottom.
9
Finish and serve
- Return the scrambled eggs to the wok along with the scallion greens.
- Toss for 30 seconds just until the greens are bright and the eggs are heated through.
- Taste and add a pinch of salt only if needed.
- Serve immediately.
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Ready when: Scallion greens are bright green and the eggs are hot and steaming.
Tip: Serve right away. Fried rice is at its best hot, when the grains are still slightly crisp.

Good to know

Tips

Cold, dry rice is the key to good fried rice. Day-old rice has lost surface moisture, so it fries and toasts instead of steaming into clumps.
Get the wok very hot before adding oil. A properly preheated pan gives the rice a subtle smoky, toasty flavor.
Don't overcrowd the pan. If your wok is smaller than 14 inches, fry the rice in two batches and combine at the end.
White pepper gives fried rice its classic restaurant-style flavor. If you only have black pepper, use the same amount.

Make ahead

"Cook the brown rice up to 3 days ahead and refrigerate in an airtight container. You can also dice the carrots, slice the scallions, and mix the sauce a day ahead; keep each in a separate covered container in the fridge."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: cool quickly and store in an airtight container for up to 3 days. Freezer: up to 2 months in a freezer-safe container or bag, flattened for fast thawing. Reheat in a hot skillet with 1 teaspoon oil and a splash of water for 3 to 4 minutes, stirring, until steaming hot throughout (165°F / 74°C), or microwave covered for 2 to 3 minutes, stirring halfway."

Substitutions

cooked brown rice → cold cooked jasmine or long-grain white rice. Use the same amount; white rice heats through about 1 minute faster and has a softer texture.
frozen shelled edamame → frozen green peas. Use 1 cup (140 g), no need to thaw first; add them in the last 30 seconds of frying the rice.
vegetarian mushroom stir-fry sauce (or vegetarian oyster sauce) → additional soy sauce plus ½ teaspoon sugar. Use 1 tablespoon soy sauce and ½ teaspoon sugar for a similar savory-sweet depth.
large eggs → firm tofu, crumbled. Use 6 oz (170 g) pressed, crumbled firm tofu, fried in the oil for 3 minutes until lightly golden in place of the eggs for a vegan version.