Servings: 4 to 6
Edamame gives this mellow-flavored version of the take-out favorite a nice pop of color, flavor, and texture.
In a medium bowl, lightly beat the eggs and season with salt and pepper. Set aside.
Heat 1 Tbs. of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the scallion whites, garlic, and ginger, and stir-fry for a few seconds. Season the shrimp lightly with salt and pepper. Add the shrimp and edamame, and stir-fry until the shrimp turn pink, 3 to 4 minutes. Add the soy sauce, the remaining 1-1/2 Tbs. oil, and the rice, and cook, stirring constantly, until the edamame are just tender and the rice is heated through, 3 to 4 minutes.
Push the rice mixture to one side, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1 to 2 minutes. Remove the wok from the heat, and fold the eggs into the rice mixture. Drizzle the sesame oil over the rice, sprinkle with the scallion greens, and toss to combine. Season to taste with additional soy sauce, sesame oil, and hot sauce, if you like.
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This is great! Very tasty and so easy to make. And of course, the perfect answer to the question of what to do with leftover rice.
Tasty, satisfying, wonderful textures and flavors. Best of all, my husband likes it. I prefer to use dried ginger. Sometimes a bite of real ginger can taste more like dish soap than food. We have made it twice this week alone. Makes me wish I had a wok. 4 c of rice can create an overflow problem in my nonstick pan. Stir carefully so as not to waste any of it!
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