Mushroom and Edamame Fried Rice

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Long Grain Rice Long Grain Rice 300g 1 & 2/3 cup
• Mixed Mushrooms Mixed Mushrooms 250g 3 & 1/3 cups
• Carrot Carrot 1 1
• Celery Celery 1 1
• Edamame Beans Edamame Beans 100g 2/3 cup
• Spring Onion Spring Onion 1 1
• Garlic Garlic 1 clove 1 clove
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tsp 1 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Light Soy Sauce Light Soy Sauce 1 tbsp 1 tbsp
• Dark Soy Sauce Dark Soy Sauce 1 tsp 1 tsp

Instructions

1. 1.*Note: For best results use rice that has been refrigerated overnight.
2. 2.Mix salt, vegetable stock, and light and dark soy sauce in a small bowl and set aside.
3. 3.Cut the spring onions into two parts (green and white), then chop and set aside, keeping the white and green parts separate.
4. 4.Heat the olive oil in a large, non-stick frying pan, add the minced garlic and the chopped white part of the spring onions, fry for 2-3 minutes until they turn slightly golden in colour.
5. 5.Finely chop and add the mushrooms, carrot and celery, and add edamame beans, stir-fry for 3-5 minutes until all the sweat from the vegetables has evaporated (you don’t want wet and sticky red rice).
6. 6.Drop in the rice and pour on the sauce mixture.
7. 7.Stir-fry for 1-2 minutes until the sauce covers everything evenly, then add the chopped green part of the spring onion and stir for 20- 30 seconds.
8. 8.Remove from heat and serve immediately.

Nutritional Information

• Calories:
  423
• Fat:
  20g
• Sodium:
  10717mg
• Carbs:
  51g
• Sugar:
  6g
• Protein:
  11g