Budget-Friendly Fried Rice With Edamame
Servings: 3 meals
Ingredients
Main ingredients
- 3/4 cup rice
- 1/4 tsp salt
- 1-1/2 cup water
- 8 oz edamame
- 1 TBSP olive oil
- 2 eggs lightly beaten
- 6 oz mixed frozen veggies 1/2 a 12 oz bag of veggies
- 1/3 cup soy sauce divided
Extras
- 1 clove garlic minced
Instructions
- Cook the rice: add the rice, salt and water to a pot. Bring to boil, then reduce the heat all the way down and cover the pot. Let it cook for 10 minutes, then turn off the heat and keep covered for an additional 10 minutes.
- Cook the edamame according to the package directions. Set aside.
- Add 1 tablespoon olive oil to a nonstick skillet over medium-low heat. Add the lightly beaten eggs and a pinch of salt. Cook the eggs until they're set, about 3-5 minutes. Transfer to a plate when finished.
- De-shell the edamame if needed (you might need to defrost first).
- Add the vegetables to the pan with a pinch of salt and garlic if using over medium heat. Cook until they've thawed and warmed up, about 7-8 minutes. Turn the heat down and add the cooked rice, egg, and edamame back to the pan. Add the soy sauce. Stir until the rice starts to look darker in color. If the pan seems really dry and like there's no sauce for the rice to be coated in, add another splash of soy sauce.
- Divide the fried rice between three meal prep containers. Let it cool down for 20-30 minutes before storing in the fridge.
