Edamame Garlic Rice
This edamame garlic rice turns leftover rice into a garlicky, protein-rich meal that takes about 20 minutes from start to finish.
Servings: 3 servings
Ingredients
- 210 grams edamame pods
- 3 cups water
- 10-15 ice cubes
- 1 tablespoon toasted sesame oil or any neutral flavoured oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped spring onion whites
- 2 cups cooked and cooled or leftover rice
- ½ teaspoon salt
- ¼ teaspoon white pepper powder
- ½ teaspoon sugar
- 2 teaspoons light soy sauce
- 3 tablespoons finely chopped spring onion greens
- 2-3 teaspoons chilli oil optional
Instructions
- Heat a steamer with water and when it starts boiling, add edamame pods to the steamer plate and place it inside the steamer. Cover the lid and steam on high for 15 minutes till they are soft and cooked well.
- Take a bowl with 3 cups of water and 10-15 ice cubes. Plunge the steamed edamame pods and refresh in cold water for 2-3 minutes, so the beans do not overcook and stay green in color. Drain the pods and discard the water.
- De-shell the pods to take out edamame beans. This should yield about 105 grams / approx. ¾ cup of beans.
- Heat oil in a wok or kadai, add garlic, spring onion whites and saute on high for a few seconds until fragrant. Add edamame beans and saute for a few seconds. Add rice, salt, pepper, sugar, soy sauce and toss gently till all the ingredients are mixed well.
- Garnish with spring onion greens and serve. Optionally, you may also top with chilli oil.
Video
Notes
- Fresh or frozen edamame pods may be used in the recipe. I have used frozen ones.
- Leftover rice or one day old rice works best in the recipe.
- Toss gently after adding rice so the rice does not break and turn mushy.
Nutrition
Calories: 612kcal | Carbohydrates: 108g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 637mg | Potassium: 489mg | Fiber: 6g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg