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Fried Rice with Edamame and Ham
Using freshly cooked rice to make fried rice often results in a soggy, gluey dish. That's why traditional recipes typically call for cooked rice that has been chilled. The chilling changes the starches in the rice, yielding a light, separate-grained fried rice. Tossing the cooked-then-chilled grains with oil before frying further protects against clumpy fried rice. So plan ahead. This recipe works with long-, medium- or short-grain rice—no adjustments needed based on variety. Savory-sweet Japanese furikake—a seasoning blend—sprinkled on each portion is a tasty flourish.
4
Servings
Tip
Don't bother thawing the edamame. The beans will thaw and cook directly in the skillet.
20 minutes
Ingredients
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4
cups cooked rice, chilled
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4
tablespoons grapeseed or other neutral oil, divided
Directions
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01In a medium bow, toss the rice with 2 tablespoons of oil until evenly coated, breaking up any clumps. In a small bowl, beat the eggs until well combined. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the ham and scallion whites, then cook, stirring constantly, until the ham begins to brown and the pieces no longer stick together, about 2 minutes. Add the edamame and cook, stirring, until warmed through, about 2 minutes. Transfer to a bowl and set aside.
