Each forkful has been steeped in a sweet and gingered brown sugar-soy sauce.
Modify the recipe to incorporate whatever vegetables or proteins you like, but try not to substitute the toasted sesame oil-
it is essential for flavor- deep and smoky, cozy and warm.
Fried Sesame Brown Rice with Edamame
- 2 eggs, beaten
- 2 cups cooked, cooled brown rice
- 1 tablespoon toasted sesame oil, plus more for drizzling.
- 2 carrots, grated or shredded
- 1 cup shelled edamame, thawed from frozen
- 2 scallions, chopped (about 1/2 cup)
- 1 cup sliced crimini mushrooms
- 2 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 4 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray. Add the beaten eggs and stir with a spatula almost constantly for 3 minutes, until scrambled, fluffy, and cooked through. Remove to a small plate. Wipe out the skillet.
- Add sesame oil to the skillet and increase the heat to medium-high.
- Add the carrots, edamame, scallions, mushrooms, ginger, and garlic. Saute, stirring frequently, for about 5 minutes.
- Add the rice. The pan of veggies and rice will seem dry but you want the rice to brown and become crispy. Saute the whole mixture for about 2 minutes.
- In a small bowl, whisk together the soy sauce and brown sugar until the sugar has dissolved. Pour into the pan. Stir the mixture to coat everything evenly.
- Drizzle everything with additional sesame oil (about 2 teaspoons- important for flavor)
- Add the scrambled eggs back to the pan and mix well. Serve.