4cupscold cooked riceit’s not an exact science — use what you have, if using leftover rice
1tspcanola oilor other high smoke point oil
Chop your veggies.
Heat 1 Tbsp canola oil in a large non-stick skillet over medium-high heat. Once shimmering, add the mushrooms, carrot, celery, onion, and sesame oil to the pan. Cook, stirring often, for about 2 minutes.
Stir in the garlic and soy sauce. Continue to cook veggies over medium-high heat for another 5 minutes, stirring occasionally, until most of the liquid is absorbed.
Stir in the edamame, crushed red pepper, and ginger and continue cooking for about a minute.
Stir in the cooked rice and soy sauce and spread rice out evenly across the entire pan, breaking up any clumps.
Let the rice cook undisturbed for two minutes, then stir, scraping up any browned bits from the bottom. Spread the rice out again, and cook for another two minutes.
Meanwhile, beat the eggs in a small bowl.
Stir the rice & veggie mixture, then push it out to the edges of the pan to create an open well in the center. Add 1 tsp canola oil to the center of the pan.
Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up.
Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.
Taste to see if you want to add any additional soy sauce, then serve.
Cold cooked leftover rice works much better for fried rice than does freshly cooked. To get that fried rice texture, be sure to let the rice sit spread out in the pan undisturbed for several stretches, rather than stirring frequently.
Edamame & Mushroom Fried Rice from Mashup Mom: https://www.mashupmom.com/edamame-mushroom-fried-rice/