Trouble With Toast

Recipe: Fried Rice with Scallions and Edamame | August 19, 2009

Like any self-respecting Jewess, I love me some Chinese food.  Egg rolls, hot and sour soup, lo mein, General Tso, Americanized or spicy authentic Szechuan, I crave it all.  Unfortunately, the Chinese delivery options near us are either WAY too pricy or just plain terrible.  Also, delivery Chinese isn’t exactly known for being a beacon of goodness, nutritionally speaking.

The last time I made fried rice, it was in 6th grade home ec class.  I’m happy to report, it’s just as simple now as it was then, but it’s HEALTHIER!  I adapted this recipe (which originally came from Ellie Krieger) to suit my on-hand ingredients, and it worked beautifully both the night that I made it AND for leftover lunches.  I par-cooked the chicken on the indoor grill pan first, then cubed it, then finished it in the wok with the garlic and ginger.  You could easily substitute tofu (actually, that’s what the original recipe calls for) or another protein of your choice, and you could play around with the veggies (try peas for edamame, or add mushrooms, or throw in some water chestnuts).  To make this dish even healthier, use Egg Beaters instead of the real deal.  Enjoy!

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 2 large cloves garlic, minced
  • 4 scallions, rinsed, trimmed and thinly sliced
  • 1 tablespoon minced ginger
  • 4 cups leftover cooked rice (mine was a mix of brown and jasmine) 
  • 3/4 cup finely diced red pepper
  • 3/4 cup cooked, shelled edamame
  • 1/2 cup fresh or frozen, thawed, corn
  • 1 chicken breast. par-cooked and cut into 1/4-inch cubes
  • 2 eggs, beaten
  • 3 tablespoons low-sodium soy sauce
  • Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, and corn and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.


    1 Comment »

    1. Yay! I love fried rice, and I usually make it at least once per week, sometimes much more often. I need to bring you some Szechuan peppercorns. They are amazing! Szechuan peppercorns are not spicy (that’s what Szechuan chili peppers are for), they have a unique flavor and–get this–a pleasant tongue-numbing sensation. The combination of spicy peppers and tongue-numbing Szechuan peppercorns is the characteristic flavor profile of Szechuan food, and is called “mala” (“ma” for numbing, “la” for spicy, unless it’s the other way around). I fell in love with the peppercorns on our trip to China, and I think you guys would love them, too. I will try to remember to bring you a bunch of them when we come for your wedding.

      Couple notes about that recipe, though. It says to cook the garlic, ginger, and scallions for 2-3 minutes in a pre-heated wok. That will surely burn the garlic, and make the scallions lose their pleasant crispness. It would be much better to simply add just the ginger (and preferably some chili peppers and Szechuan peppercorns) and let that cook for maybe 30 seconds, then add the garlic and scallions, give the pan one toss, and add the rice, etc.

      Also, I find that adding the egg in with the rice usually results in some of the rice getting caught up in the egg. It works much better to either pre-scramble the egg, or to do the egg-scrambling as the first step (before adding even the ginger–because whatever little stuff is in the pan when you add the egg is likely to get caught up in the egg as it cooks).

      Also, it should be noted that you should either be using a very well-seasoned wok or cast iron skillet, or else (for most people) a nonstick pan is essential. Otherwise the rice doesn’t cook properly and the egg gets all wonky.

      Comment by Barzelay — August 20, 2009 @ 1:07 am

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