Fried Rice with Shiitakes and Edamame
Jump to recipeDay-old cooked rice is slightly dried out and works better for stir fries, so use your leftovers to make this meat-free main even faster.
Ingredients
- 5 Tbsp.
fresh lime juice, plus wedges for serving
- 2 Tbsp.
reduced sodium soy sauce
- 2 tsp.
fish sauce
- 1 tsp.
sugar
- 4 Tbsp.
canola oil
- 8 oz.
tiny shiitake mushrooms, (or shiitake mushroom caps, slices)
- 4
green onions, thinly sliced
1" piece ginger, peeled and cut into matchsticks
- 2
cloves garlic, thinly sliced
- 1
jalepeño chile, seeded if desired, thinly sliced
- 4 cups
Cooked basmati rice
- 1 cup
edamame, thawed if frozen
- 4
large fried eggs
Fresh cilantro leaves, for serving
Directions
- Step 1In a small bowl, combine the lime juice, soy sauce, fish sauce and sugar.
- Step 2Heat a large skillet over medium-high heat. Add 2 tablespoons oil, then mushrooms and cook, tossing until just golden brown, 2 to 3 minutes; transfer to a plate.
- Step 3Return skillet to medium-high heat. Add 2 tablespoons oil, then green onions, ginger, garlic and jalapeño and cook, stirring for 1 minute. Add the rice and edamame and cook, tossing to combine for 1 minute.
- Step 4Add the soy sauce mixture along with reserved mushrooms and toss to combine. Top each serving with an egg. Serve with fresh cilantro and lime wedges, if desired.
Nutritional information (per serving): About 490 cals, 18 g protein, 53 g carbs, 24 g fat (13 g sat), 4 g fiber, 575 mg sodium.
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