Egg-fried rice with edamame
About £0.56 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Rice300g
- Edamame beans200g
- Eggs3
- Spring onions4
- Soy sauce30ml
- Sesame oil10ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Use cold cooked rice (300g) if you can. Fresh rice goes clumpy.
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Stir-fry the edamame and sliced spring onion (4) whites in a hot wok (3 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the rice and fry hard until hot and a bit crispy (4 min). Push aside and scramble the eggs (3).
Kitchen note Low heat and patience for scrambled eggs. Take them off while they still look a bit wet, they keep cooking on the plate.
- Toss everything with soy and sesame oil (10ml), and top with spring onion greens.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.