Name: Broccoli & Edamame Fried Rice with Sesame Egg Roll
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 ¼ cups basmati rice; 1 ½ crowns broccoli; 2 ¼ cups edamame; 6 eggs; 2 ¼ cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); soy sauce; toasted sesame oil

Broccoli & Edamame Fried Rice with Sesame Egg RollBroccoli & Edamame Fried Rice with Sesame Egg Roll — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

2 ¼ cups basmati rice

1 ½ crowns broccoli

2 ¼ cups edamame

6 eggs

2 ¼ cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Peel and mince or grate the ginger. Peel and mince the garlic. Chop the broccoli into small pieces. Transfer all to a medium bowl.

Trim off the ends of the green onions; cut crosswise into ¼-inch pieces at an angle. Transfer half the onions to the bowl with the other veggies; set the other half aside to use as garnish.

Preheat a nonstick skillet over high heat. Add oil and swirl to coat bottom.

Crack the eggs into a medium bowl and beat with a whisk or fork.

Add ⅓ of the egg mixture to the skillet and gently swirl the pan so that the egg forms a thin layer coating the bottom of the pan. Cook until the egg is just set and the edges begin to turn golden, about 1 minute. Carefully slide the egg onto a cutting board and allow to cool for a few minutes.

Add more oil to the pan and repeat the egg cooking instruction twice more to make three omelets.

Preheat a large pot over medium heat. Add oil and swirl to coat the bottom.

Add the bowl of veggies to the pot. Cook, stirring occasionally until broccoli turns bright green, about 3 minutes.

Add peas and edamame to the pot and continue cooking for another 2 minutes.

Meanwhile, roll the egg omelets tightly and cut on a diagonal into ½-inch slices.

Add rice and soy sauce to the pot and cook, stirring often, until well combined and heated through, 3-4 minutes.

To serve, divide fried rice between plates and top with egg slices and remaining green onion. Enjoy!

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