Chicken Fried Rice

I stopped on the way home from work at the take-out Chinese restaurant near our house for a small container of white rice and a small container of brown rice. Usually I make fried rice with left-overs, but since we didn’t have any, and I was really craving fried rice, I bought some rice. I guess I could have just as easily bought the fried rice…

Fried Rice

• 3 cups rice, brown or white or a mixture of both
• 1/2 onion, chopped
• 1-2 T chopped ginger
• 3 cloves garlic, chopped
• 1/2 cup shelled edamame beans (they come frozen)
• 1-2 cooked chicken breasts (can be left out or substituted with tofu or  tempeh)
• 1/4 cup chopped scallions
• 2 T soy sauce
• 2 T sesame oil
• 2 eggs, beaten

First heat oil in a large, heavy-bottomed pan. Add onion, garlic and ginger and cook for about 5 minutes. Add chicken (or tofu or tempeh) and continue cooking. Add rice and shelled edamame beans and cook for a few more minutes.

When the rice is all broken up, make a hole in the center of the pan and pour in the beaten egg and scallions. Stir the rice continuously until the egg is just cooked through. Remove from heat and add soy sauce and sesame oil.

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