Lunch was outstanding Pineapple fried rice with Edamame INGREDIENTS 4 tablespoons vegetable oil, divided 1 cup edamame* 1/2 cup chopped shallots 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon tamari or gluten free soy sauce 2 teaspoons Fish Sauce 3 cups cooked Jasmine Rice (day old)** 1 1/2 cups fresh chopped pineapple 1/2 cup chopped peanuts 2 eggs, beaten Optional: 1/2 English cucumber, sliced into quarters *Note: Edamame are immature soybeans found fresh in the produce department or frozen in the freezer section of the supermarket. **1 cup uncooked Jasmine Rice equals 3 cups cooked DIRECTIONS 1. Add 3 tablespoons of oil to a large skillet and heat to medium-high. 2. Add edamame, shallots, ginger and garlic. Stir-fry until garlic starts to turn golden. Add tamari and Fish Sauce. Simmer a few seconds. 3. Add Jasmine Rice, pineapple and peanuts. Stir-fry until heated through. 4. Push rice to side of skillet and add remaining tablespoon oil. Pour eggs into skillet and scramble. Mix into rice and spoon fried rice into serving dish. 5. Garnish with cucumber, if desired. Amy Fletcher and Beth Brannon Early you will love
Posted on: Fri, 07 Jun 2013 20:51:41 +0000