May 25, 2008

fried rice with edamame

I was introduced to this Japanese restaurant appetizer favorite many years ago. Now that they're available frozen in most grocery stores, I have since tried adding edamame in almost any Asian recipe I make with much success. We love them especially in Asian style salads,
stir-fries and in soups as well. But the possibilities are endless. I limit my white rice intake now but I still crave a good rice dish every now and then. This combo of pan-fried Spam and fried rice is just one of them. I couldn't resist adding edamame which provided color along with the egg. Some carrot strips would've also been a great addition for more color. Serve with some sweet chili dip.

edamame in Vietnamese style salad with mung bean noodles

No comments:

Post a Comment