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Tokyo fried rice with togarashi, edamame, and corn

Gluten Free, Vegetarian, Dairy-Free

2 Servings, 660 Calories/Serving

35 – 45 Minutes

Drawing inspiration from Japan, we sprinkle this gluten-free and vegetarian fried rice with togarashi, a seven-ingredient Tokyo seasoning blend worth getting to know.

Ingredients

  • ½ cup jasmine rice
  • 1 yellow onion
  • 1 or 2 carrots (about ¼ pound)
  • 1 red bell pepper
  • 1 ear corn
  • 4 pasture-raised organic eggs
  • Sun Basket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 3 scallions
  • ½ cup shelled edamame
  • 1 teaspoon togarashi (black and white sesame seeds - poppy seeds - red chile flakes - dried orange zest - Sichuan peppercorns - nori - citric acid)

Ingredient IQ

Togorashi literally means “chile pepper,” but the term is also used as a shorthand name for shichimi togorashi, the popular seasoning blend that traditionally includes seven ingredients (its name translates to “seven flavor chile pepper”). It was likely invented in the 17th century by medicinal-herb sellers in Edo (now Tokyo). Sprinkle any leftovers on your morning scrambled eggs, or onto the chicken, pork, tofu, or steamed vegetables in your lunch.

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and coarsely chop the yellow onion.
  • Scrub or peel the carrots and trim off the ends; cut the carrots into ¼-inch-wide lengths, then crosswise into ¼-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ¼-inch-wide strips, then crosswise into ¼-inch pieces.
  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • Crack the eggs into a medium bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
  • Measure out 2 tablespoons of the stir-fry blend; set aside the rest for garnish, if desired.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.

3

Cook the vegetables

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and carrots, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the bell pepper, corn, and edamame and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer the vegetables to a medium bowl; season to taste with salt and pepper. Do not clean the pan.

4

Cook the eggs; finish the dish

In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil; warm over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the rice, vegetables, and 2 tablespoons stir-fry blend and cook, stirring constantly, until the eggs are cooked and the rice and vegetables are well combined and warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt, pepper, and the togarashi.

5

Serve

Transfer the fried rice to individual bowls and garnish with the scallions. Sprinkle with any remaining stir-fry blend and togarashi, if desired.

Nutrition per serving: Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 310mg (103% DV), Sodium: 1520mg (63% DV), Carbohydrates: 81g (27% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: soy, eggs.

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