Best 5 Edamame And Shiitake Rice Recipes

EDAMAME WITH SHIITAKE

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
• Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.

SHIITAKE FRIED RICE

Steps:

• Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
• In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

RICE WITH EDAMAME

Steps:

• In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
• Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
• Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
• With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.

EDAMAME FRIED RICE

Steps:

• Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
• Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
• Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
• Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.