A delightful and healthy stir-fried rice dish featuring vibrant vegetables and protein-packed edamame.
Crack the eggs into a bowl, whisk them together, and season with a pinch of salt and pepper.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Heat a wok over medium heat, add a small amount of sesame oil, and scramble the eggs until just set. Remove and set aside.
Cook the eggs gently to avoid overcooking and maintain a soft texture.
Increase the heat to high, add more sesame oil, and sauté the onion, garlic, and ginger until fragrant, about 1 minute.
High heat helps to release the flavors of the aromatics quickly.
Add the carrots and edamame to the wok, stirring frequently, and cook for 2-3 minutes until tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Add the cooked rice to the wok, breaking up any clumps, and stir-fry for 2-3 minutes to heat through.
Using cold, day-old rice prevents it from becoming mushy.
Return the cooked eggs to the wok, pour in the soy sauce, and mix everything together thoroughly.
Mixing the soy sauce evenly ensures consistent flavor throughout the dish.
Garnish with sliced scallions and serve hot.
Adding scallions at the end preserves their fresh flavor and vibrant color.
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