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Fried Rice with Edamame and Ham

4 Servings

20 minutes

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Using freshly cooked rice to make fried rice often results in a soggy, gluey dish. That's why traditional recipes typically call for cooked rice that has been chilled. The chilling changes the starches in the rice, yielding a light, separate-grained fried rice. Tossing the cooked-then-chilled grains with oil before frying further protects against clumpy fried rice. So plan ahead. This recipe works with long-, medium- or short-grain rice—no adjustments needed based on variety. Savory-sweet Japanese furikake—a seasoning blend—sprinkled on each portion is a tasty flourish.

4

Servings

Tip

Don't bother thawing the edamame. The beans will thaw and cook directly in the skillet.

20 minutes

Ingredients

  • 4

    cups cooked rice, chilled

  • 4

    tablespoons grapeseed or other neutral oil, divided

Directions

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