Fried Rice with Edamame

How to prepare fried rice with edamame

1. To prepare this rice, use a wok or a wide pan with rounded edges of appropriate size for the amount of rice. For example, for one serving (from 85g rice) a small wok of 20-22cm is enough, but for 2 servings you need a wok of 25-28cm. The idea is not to have too much rice in the pan so you can stir it easily. If you want more than 2 servings, prepare it in batches, unless you have a larger pan.
2. Prepare all ingredients from the start, have them at hand, because the preparation is quick.
   Beat the eggs with a little salt. Cut the spring onion into rounds, keeping the green part separate from the white.
   Blanch the soy pods for 3 minutes, run them under cold water and then shell the beans. If you have frozen beans, cook them according to package instructions. Put the soybeans in a bowl and add 2 teaspoons of salty soy sauce over them.
3. Heat the pan and drizzle a little oil, just enough to coat the bottom well. Pour the eggs into the pan and stir vigorously as if making scrambled eggs. Don't cook the eggs too much, the pieces shouldn't become dry. Remove the eggs from the pan.
4. In the same pan add the butter and the white part of the spring onion. Saute until the butter melts and 30 more seconds after that.
5. Add the Japanese curry powder and stir quickly until it blends into the fat.
7. Add the cooled rice, crumbling it between your fingers (Japanese rice is slightly sticky and forms lumps if it sits cold for a while) to break up the lumps. Stir-fry quickly over high heat for 2-3 minutes. Occasionally pause the stirring to give the rice time to brown slightly.
8. Add the eggs over the rice, along with 1 tablespoon salty soy sauce and stir quickly for 1 more minute. Add most of the edamame and adjust the rice for salt.
9. Serve the rice immediately, sprinkled with the remaining edamame, green rounds from the spring onion and togarashi (or toasted sesame seeds) to taste.

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