lunch
Egg Fried Rice with Edamame
Using leftover rice makes this a genuinely fast midweek meal; edamame adds plant protein and isoflavones that some women find useful.
5 min prep · 10 min cook · 15 min in total · serves 2
What you need
- 300g cooked (day-old) rice
- 2 eggs, beaten
- 100g edamame (frozen, thawed)
- 60g frozen peas
- 3 scallions, sliced
- 2 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp sesame seeds
What to do
- 1Heat oil in a wok or large pan over high heat.
- 2Add rice and stir-fry 2 min.
- 3Push to one side; scramble eggs in the space, then mix through rice.
- 4Add edamame, peas, and scallion; toss 2 min.
- 5Season with soy sauce and sesame oil; scatter seeds.
