Tokyo fried rice with togarashi, edamame, and corn
Vegetarian, Dairy-Free, Gluten-Free
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.
In your bag
- 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)
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.
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).
Contains: Eggs, Soybeans