Edamame Fried Brown Rice

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Edamame is a great addition to this simple fried brown rice dish, which works beautifully if you use day-old rice. Slideshow:  One-Bowl Rice Dishes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on January 10, 2017
Edamame Fried Brown Rice
Photo: © Todd Porter & Diane Cu
Total Time:
1 hr
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup uncooked short-grain brown rice

  • 2 cups water

  • 2 tablespoons extra-virgin olive oil

  • 1/2 medium onion, diced

  • 3 cloves garlic, minced

  • 2 cups (8 ounces) shelled edamame

  • 1 medium carrot, grated or diced

  • 1 large egg, beaten

  • 2 tablespoons fish sauce

  • Fresh cracked black pepper, to taste

Directions

  1. In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)

  2. Heat a large skillet over medium heat. Add the oil, onions and garlic. Cook until soft, about 2 minutes.

  3. Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.

  4. Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the egg and fish sauce until well mixed. Cook for another 2 minutes, or until egg is fully cooked, stirring occasionally. Season with black pepper. Serve warm.

Notes

Using day-old rice is the best option when making fried rice.

Originally appeared: January 2013

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