Did I mention that fried rice is almost as good (if not better) the second day? It is also incredibly versatile, so feel free to add whatever vegetables you like, or throw in some chicken or tofu. Pretty much anything goes here, depending on your taste.
Sriracha Fried Rice with Edamame & Pineapple
- 1 1/2 cup jasmine rice
- 2 tablespoons plus 1 teaspoon olive oil (divided)
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 2 eggs or 4 egg whites (lightly beaten)
- 7 green onions (white and light green parts only, sliced)
- 1 1/4 cup pineapple (finely chopped)
- 1 cup shelled edamame
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons sriracha (plus more for serving)
- 1 tablespoon sesame seeds (plus more for serving)
- Prepare the jasmine rice (or whatever rice you are using) according to package directions. You want the rice to be a little firmer than usual, as it will continue to cook during the “frying” process. This can be accomplished by using slightly less water than the directions call for. Set aside.
- In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Saute the onion and carrots for 3-5 minutes, until soft. Remove from pan and set aside. Heat the remaining 1 teaspoon oil in the same skillet, and cook eggs, stirring occasionally, for 2-4 minutes until cooked through.
- Turn the heat up to high, and add the rice to the eggs. Stir to combine, and let cook for a few minutes. Add the onion, carrots, green onions, pineapple, and edamame and stir. Next, add the soy sauce and sriracha. Sprinkle the sesame seeds over the rice, and give it another good stir – coating the rice and vegetables with the soy sauce and sriracha.
- You want the rice to be almost crispy, so let it cook for a few minutes without stirring, and then stir to let a new layer cook on the bottom. Continue this process for about 10 minutes, remove from heat, and serve with extra sesame seeds and sriracha on the side.
