Easy and Fun To Make
Update: I made this again last evening, and realized that I had omitted the ginger in the ingredients list. I had included it in the recipe steps, but not in the ingredients listing. Mea culpa. I have actually made this dish several times because we both like it so much. Fortunately I knew to add the ginger! I am just now getting around to correcting the original version. ---Tom
Barbara promised to make me something special for Valentine's Day. So I was tasked with making something special the night before.
Paging through a new magazine that she had just brought home, I found a picture that immediately caught my eye. I had been thinking something with shrimp would be good, and there it was: Shrimp and Edamame Fried Rice. Very easy to make with good flavor and texture.
Look for the shelled edamame in your frozen food section. It took a while to find it but it was there hiding on the bottom row. It was worth finding.
I will make this dish again!
Shrimp and Edamame Fried Rice
(From Fine Cooking, Feb/Mar 2018)
2 large eggs
Ground black pepper
2 1/2 tablespoons vegetable oil
4 scallions thinly sliced, whites and greens separated
3 medium garlic cloves, minced
1 tablespoon fresh minced ginger
1 pound large shrimp, peeled and deveined
1 cup shelled edamame (thawed if frozen)
1 1/2 tablespoons soy sauce, more to taste
4 cups cooked white rice at room temperature or cold
1 teaspoon Asian sesame oil, more to taste
hot sauce to be added at the table if desired
In a small bowl, lightly beat the eggs and season with salt and pepper. Set aside for later use.
Heat one tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Once the oil is hot, add the scallion whites, garlic and ginger and stir fry for a few seconds. Season the shrimp lightly with some salt and pepper, and add the shrimp and edamame. Stir fry until the shrimp turn pink, about 3-4 minutes. Add the soy sauce and the remaining vegetable oil. Add the rice and cook together stirring constantly. Do this until the edamame is tender and the rice is heated through. Another 3-4 minutes.
Push the rice mixture to the side of the pan. Add the eggs and cook stirring constantly until almost set. About 1-2 minutes. Remove the skillet from the heat and fold in the eggs to the rice mixture. Sprinkle with the scallion greens and toss to combine.
Season to taste with additional soy sauce, sesame oil, and hot sauce.
Start to finish including prep time about 30 minutes. Looks good. Tastes good.