Stir-Fried Brown Rice With Poblano Chiles and Edamame
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2fresh poblano chiles
- 2tablespoons plus 1 teaspoon peanut or canola oil
- 4large eggs, beaten
- Salt to taste
- 2tablespoons minced ginger
- 1tablespoon minced garlic
- ½cup chopped scallions
- 4cups cooked brown rice (2 cups uncooked)
- 1cup fresh or thawed frozen edamame
- ½cup chopped cilantro
- 1 to 2tablespoons soy sauce (to taste)
- ¼teaspoon ground white pepper
Preparation
- Step 1
Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It’s best to wear plastic gloves when handling the chiles.
- Step 2
Beat two of the eggs in a bowl, and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two. Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute. Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds. Remove to a cutting board, and roll up the pancake. Cut into thin strips, and set aside. Repeat with the other 2 eggs.
- Step 3
Add the remaining oil to the wok, and then the ginger, garlic and scallions. Stir-fry 10 seconds. Add the rice, roasted poblano strips and edamame. Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro, soy sauce, salt to taste and pepper. Stir-fry another 30 seconds to combine. Remove from the heat and serve.
- Advance preparation: The rice can be cooked up to four days ahead of serving. The poblanos can be roasted up to three days ahead.
Private Notes
Cooking Notes
This was delicious. I made it as written but added more Sonya’s the comments recommended. So good, will make again.
Took a few notes and used 3 poblanos instead of two, and added extra edamame, & soy sauce. Perfect level of heat, crunch, & flavor. Delicious!
Great stir fry. I halved the rice and eggs and doubled the edamame in order to use the whole package. Might go with 3 poblanos next time.
This was an excellent, quick & easy meal! I amped up the flavor by adding 4 tbsp matsutake shoyu, kewpie for some richness and a generous sprinkling of togarashi for some heat. Also included zucchini, and I imagine mushrooms and/or corn would be great too.
We loved this recipe! I added an extra two tablespoons of soy sauce to give it more flavor.
Advertisement