1. Heat a tablespoon of oil in a large skillet over high heat. Add onion, broccoli and 1/4 teaspoon salt and cook,
stirring occasionally, until vegetables soften and begin to brown, 3 to 5 minutes. Lower heat if the mixture threatens to scorch.
Transfer vegetables to a large bowl with a slotted spoon.
2.Add 1 tablespoon oil to skillet. When it's hot, add edamame, carrot, bean sprouts, 1/4 cup water and remaining 1/4 teaspoon salt .
Cook, shaking skillet until the water evaporates, 1 to 2 minutes. Transfer to bowl with vegetables.
3.Add remaining tablespoon oil to skillet, when it's hot, and garlic and ginger. About 15 seconds later, start to scatter rice in pan a bit
at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (but not burning).
4.Return vegetable mixture to the pan and stir quickly to integrate. Add water, 2 tablespoons at a time, to help release any browned bits from
bottom of pan, and cook, stirring, for about 1 minute. Add soy sauce, sesame oil and black pepper. Turn off heat, stir in scallions. Garnish with cilantro.
Nutrition Information
Servings Per Recipe: 4
Per Serving. 394 cal, 18 g total fat(2g Sat.fat),587 mg sodium,49 g carbohydrates. (8g fiber),12g protein.
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