Scallion Egg Fried Rice with Edamame

This skillet lunch turns cold cooked rice into a meal with soft eggs, tender edamame and scallions. Cooking the egg first keeps it in soft pieces. Jump to Recipe Before you start Break apart the cold rice before it goes into the pan. Use rice that was cooled promptly and refrigerated, and follow the package directions for cooking frozen edamame. Scallion Egg Fried Rice with Edamame Serves 2 · Prep about 8 minutes · Cook up to 10 minutes · Allow about 18 minutes. Ingredients 300 g cold cooked white rice 100 g 2 large eggs, without shells 120 g cooked shelled edamame, drained 24 g scallions, sliced with whites and greens separated 14 g neutral oil 15 g soy sauce Method Beat the eggs. Heat half the oil in a wide skillet over medium-high heat and scramble the eggs until set. Transfer to a plate. Add the remaining oil and the scallion whites. Stir for 30 seconds. Add the rice and break up any clumps with the spatula. Stir-fry the rice for 3–5 minutes. Add the edamame and soy sauce and stir…

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