Pork And Edamame Fried Rice Recipes

EDAMAME FRIED RICE

Edamame Fried Rice image

Provided by Lucy Danziger

Categories Garlic Mushroom Vegetable Stir-Fry Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Broccoli Kale Healthy Brown Rice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

Olive oil cooking spray
2 eggs, beaten
2 tablespoons light olive oil, divided
8 ounces shiitake mushroom caps, thinly sliced
1 red bell pepper, seeded and chopped
4 cups broccoli florets
4 ounces kale, chopped (about 2 cups)
4 garlic cloves, minced
1 2-inch piece fresh gingerroot, minced (about 2 tablespoons)
1 cup uncooked short-grain brown rice, cooked according to the package instructions
1 1/2 cups frozen, shelled edamame, defrosted
3 tablespoons reduced-sodium soy sauce
2 scallions, thinly sliced

Steps:

Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.

PORK AND EDAMAME FRIED RICE

Pork and Edamame Fried Rice image

From Cooking Light. I haven't tried it yet, but leftover rice would probably even work better than the boil in the bag rice specified in the recipe. Substitute tofu for a vegetarian variation.

Provided by kitchenslave03

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 (3 1/2 ounce) bag boil-in-the-bag rice
3 tablespoons vegetable oil, divided
1 tablespoon ginger, minced
3 garlic cloves, minced
6 ounces pork tenderloin, cut in thin strips
1/2 cup edamame, shelled
1/2 cup carrot, shredded
3/4 cup green onion, diagonally cut
1/2 cup red bell pepper, sliced
2 tablespoons low sodium soy sauce
1/2 cup low sodium chicken broth
2 tablespoons cilantro, chopped
1 1/2 tablespoons rice vinegar, seasoned
1 tablespoon chili sauce, such as Sriracha,not American chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry roasted peanuts

Steps:

Cook rice according to pkg. Set aside to cool.
Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm.
Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover.
Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.

Nutrition Facts : Calories 494.1, Fat 29.4, SaturatedFat 4.5, Cholesterol 28.1, Sodium 929.3, Carbohydrate 37.6, Fiber 5.9, Sugar 3.8, Protein 23.6

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