Teriyaki Fried RiceJennifer Martiné
Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it's just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.
Recipe information
Yield
Makes 2 to 3 servings
Ingredients
2
teaspoons toasted sesame oil
2
eggs, lightly beaten
2
green onions, white and light green parts only, thinly sliced
1½
cups leftover cooked rice
½
cup cooked shelled edamame
1
tablespoon teriyaki sauce
Need to make a substitution?
Preparation
Step 1
In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
Step 2
Divide the fried rice between two or three thermoses.
Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books