Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 scallions, trimmed and chopped
• 2 carrots, diced
• 2/3 cup frozen shelled edamame, thawed
• 4 cups cooked white rice (cold)
• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil
• Read more: http://www.kitchendaily.com/recipe/edamame-fried-rice-148724/#ixzz1aR4qbIJo

Directions

1. Gather these tools: cutting board; chef’s knife; large nonstick saute pan or wok; wooden spoon; spatula

2. Heat a large nonstick saute pan or wok over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan. Add the garlic and ginger and saute until fragrant and soft, about 2 minutes. Add the scallion (or onion) and carrots, and continue cooking for another 2 minutes.

3. Add the rice, edamame, soy sauce, and sesame oil, stirring constantly to evenly distribute and heat the ingredients. Use the back of a fork to break up the rice if it is sticking in chunks.

4. Read more: http://www.kitchendaily.com/recipe/edamame-fried-rice-148724/#ixzz1aR4ssEFP

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