Fried Short-Grain Brown Rice with Walnuts and Fresh Soybeans
2 min readFried rice doesn’t get much healthier—or more delicious—than this easy dish. By preparing the rice, walnuts, and soybeans in advance, it cooks up in minutes.
MAKES 4 SERVINGS
1 cup short-grain brown rice
3⁄4 pound green soybean pods (edamame) or 1 cup frozen shelled edamame, cooked according to package directions, drained
1⁄4 cup coarsely chopped walnuts
2 tablespoons reduced-sodium soy sauce
1⁄2 tablespoon peanut or canola oil
1 tablespoon finely chopped fresh ginger
2 large cloves garlic, finely chopped
2 scallions, white and green parts, thinly sliced
1⁄2 tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
Bring a large stockpot filled halfway with salted water to a boil over high heat. Add the rice and cook, stirring occasionally, until al dente, about 25 minutes. Drain in a colander and rinse under cold running water until cool. Drain well.
If using fresh soybean pods, place a steamer basket in a medium stockpot filled with about 2 inches of water. Add the soybean pods and bring the water to a boil over high heat. Immediately reduce the heat to medium, cover, and steam 5 minutes, or until beans are tender yet crunchy (carefully remove a pod, pop open, and test a bean). Uncover and let cool a few minutes. Carefully remove steamer basket and place soybean pods in a colander; rinse under cold running water until cooled. Pop the beans out of the pods, discarding the pods and placing the beans in a small bowl. Set aside.
In a small heavy-bottomed skillet set over medium heat, place the walnuts and cook, stirring constantly, until lightly toasted and fragrant, about 3 minutes. Drizzle with 1 tablespoon soy sauce and cook, stirring to thoroughly coat, about 45 seconds. Remove skillet from heat and let cool.
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 1 minute. Add the rice and shelled cooked soybeans and cook, stirring constantly, 3 minutes. Reduce the heat to medium and add the walnuts, scallions, remaining 1 tablespoon soy sauce, sesame oil, salt, and pepper; cook, stirring, until heated through, about 2 minutes. Serve at once.
{PER SERVING} Calories 335 • Protein 13g • Total Fat 13 • Sat Fat 2 • Cholesterol 0mg • Carbohydrate 44g • Dietary Fiber 4g • Sodium 304mg
