Best Stir Fried Brown Rice With Poblano Chiles And Edamame Recipes

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BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS



Brown Rice and Chicken Stir-Fry with Edamame and Walnuts image

Categories     Bean     Chicken     Nut     Poultry     Rice     Soy     Stir-Fry     High Fiber     Walnut     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3 cup chopped green onions
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Steps:

  • Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
  • Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
  • Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

EDAMAME FRIED RICE



Edamame Fried Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 to 3 tablespoons vegetable oil
4 scallions, sliced, white and green parts separated
1 red bell pepper, diced
1 cup shelled edamame, thawed if using frozen
2 cloves garlic, chopped
2 large eggs
2 tablespoons low-sodium soy sauce, plus more if needed
2 cups cooked long-grain white rice

Steps:

  • Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
  • Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
  • Serve garnished with the scallion greens.

STIR-FRIED BROWN RICE WITH POBLANO CHILES AND EDAMAME



Stir-Fried Brown Rice With Poblano Chiles and Edamame image

The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she's right: the rich, nutty flavor and chewy texture make for a very satisfying meal. The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate. Cold rice will not clump together.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 12

2 fresh poblano chiles
2 tablespoons plus 1 teaspoon peanut or canola oil
4 large eggs, beaten
Salt to taste
2 tablespoons minced ginger
1 tablespoon minced garlic
1/2 cup chopped scallions
4 cups cooked brown rice (2 cups uncooked)
1 cup fresh or thawed frozen edamame
1/2 cup chopped cilantro
1 to 2 tablespoons soy sauce (to taste)
1/4 teaspoon ground white pepper

Steps:

  • Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It's best to wear plastic gloves when handling the chiles.
  • Beat two of the eggs in a bowl, and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two. Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute. Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds. Remove to a cutting board, and roll up the pancake. Cut into thin strips, and set aside. Repeat with the other 2 eggs.
  • Add the remaining oil to the wok, and then the ginger, garlic and scallions. Stir-fry 10 seconds. Add the rice, roasted poblano strips and edamame. Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro, soy sauce, salt to taste and pepper. Stir-fry another 30 seconds to combine. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams

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