Fried rice with edamame beans and nori

main dish
Total: 40 min. | Active: 40 min.
vegetarian, lactose-free

Fried rice is ideal for using up leftovers from the day before. Chances are you'll have vegetables, eggs or mushrooms in your fridge. In this recipe, you can mix and match them to suit your taste. For best results, the individual components of this dish should be cooked separately and only combined at the very end. To add a little Asian flair, we have used a topping of pickled ginger, nori and edamame beans, and seasoned the rice with soy sauce and mirin.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Eggs
1 tbsp sesame oil
3  eggs, beaten
Vegetables
1 tbsp peanut oil
100 g peas, fresh or frozen
120 g edamame, beans removed from the pods
200 g pak choi, cut into strips
2 tbsp water
Rice
350 g basmati rice (or long-grain rice)
2 tbsp peanut oil
3 tbsp soy sauce
2 tbsp mirin (rice wine)
½  lime, use only the juice
Toppings & accompaniments
2  nori sheets
1  spring onion incl. green part, cut into thin rings
1 tbsp black sesame seeds
60 g preserved ginger
2 tbsp soy sauce

How it's done

Eggs

Heat the oil in a wide frying pan. Add the eggs and cook over a low heat, moving constantly until the egg mixture solidifies. Remove the eggs from the pan and set aside.

Vegetables

Heat the oil in the same pan. Briefly sauté the peas, edamame beans and pak choi, pour in the water and continue to cook for approx. 2 mins., remove from the pan, set aside.

Rice

Prepare the rice according to the packet instructions, set aside. Heat the oil in the same pan or in a wok. Add the rice, stir fry for approx. 10 mins. Pour in the soy sauce, mirin and lime juice. Add the reserved vegetables and eggs, mix everything together.

Toppings & accompaniments

Cut the nori sheets lengthwise into thirds using scissors, then cut into thin strips. Plate up the fried rice, sprinkle with a little nori, spring onions and sesame seeds, serve the rest with pickled ginger and soy sauce.

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