Fried Rice
10m prep 15m cook 25m ready
A quick and flavorful fried rice with shiitake mushrooms, edamame, and a tangy lime-soy sauce. Topped with a fried egg for a complete meal.
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Ingredients
- 5 tbsp lime juice
- lime wedges for serving
- 2 tbsp reduced-sodium soy sauce
- 1 tsp sugar
- 4 tbsp canola oil divided
- 8 oz tiny shiitake mushrooms or shiitake mushroom caps sliced
- 4 scallions thinly sliced
- 1 fresh ginger peeled and cut into matchsticks
- 2 clove garlic thinly sliced
- 1 jalapeño seeded and thinly sliced
- 4 cup cooked basmati rice
- 1 cup frozen shelled edamame thawed
- Chopped fresh cilantro for topping
- 4 large eggs fried to desired doneness (optional)
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Step 1.
In a small bowl, whisk together the lime juice, soy sauce, and sugar until the sugar dissolves; set aside.
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Step 2.
Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of the canola oil, then add the sliced shiitake mushrooms. Cook, tossing occasionally, until the mushrooms are just golden brown, 2 to 3 minutes. Transfer the mushrooms to a plate and set aside.
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Step 3.
Return the skillet to medium-high heat and add the remaining 2 tablespoons canola oil. Add the sliced scallions, ginger matchsticks, sliced garlic, and sliced jalapeño. Cook, stirring constantly, for 1 minute until fragrant.
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Step 4.
Add the cooked basmati rice and thawed edamame to the skillet. Cook, tossing, for 1 minute to heat through.
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Step 5.
Pour the reserved lime juice mixture over the rice mixture, then add the cooked mushrooms. Toss everything together until well combined and heated through, about 1 minute.
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Step 6.
Sprinkle the fried rice with chopped fresh cilantro. Serve with lime wedges on the side, and top each serving with a fried egg if desired.
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Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 300 mg
- Iron: 11.6 mg
- Magnesium: 121 mg
- Phosphorus: 555 mg
- Potassium: 1204 mg
- Zinc: 4.65 mg
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