Soybean Minted Fried Rice

By Martin Yan, Yan Can Cook

Serves 4

1 ¼ cup thawed frozen shelled soybeans
1 tablespoon vegetable oil
3 garlic cloves, minced
4 cups cold cooked long-grain rice
2 tablespoons chicken broth
2 tablespoons oyster-flavored sauce
1 teaspoon soy sauce
¼ teaspoon freshly ground white pepper
2 eggs, lightly beaten
3 tablespoons fresh mint, minced
2 teaspoons Furikake or shredded nori

Place a stir fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook until fragrant, 10-15 seconds. Add rice and cook, separating grains with the back of a wooden spoon. Add the soybeans and cook, stirring constantly, until the rice is heated through, 2 to 3 minutes. Add the broth, oyster-flavored sauce, soy sauce, and white pepper and stir to combine.

Make a well in the center of rice. Add eggs and gently stir eggs until they form soft curds, about 1 minute. Add mint and mix eggs into the rice. Sprinkle with Furikake and serve.

Soybeans can be purchased shelled and cooked in the frozen-food section at Asian grocery stores. They are a rich source of protein and fiber.

Copyrights: Yan Can Cook Group, 2005