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Dinner recipe · from the recipe book

Crispy Edamame and Black Bean Ginger Fried Rice

Brown rice fried until crisp-edged with garlicky, gingery black beans, sweet edamame, snappy bok choy and a glossy, savory-sweet glaze.

Crispy Edamame and Black Bean Ginger Fried Rice

Ingredients

  • 1½ cups280 gLong-grain brown rice, dry
  • 2⅔ cups620 gWater
  • 2 cups340 gBlack beans, canned, drained and rinsedpatted dry
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 3 large150 gEggsbeaten
  • 3½ cups shredded250 gBok choysliced, stems and leaves kept separate
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 medium60 gGreen onionssliced, whites and greens kept separate
  • 6 cloves18 gGarlicminced
  • 3½ tbsp grated20 gFresh gingerminced
  • 2 tbsp30 gCanola oil
  • 3 tbsp40 gLow-sodium soy sauce
  • 2 tbsp30 gHoisin sauce
  • 1¾ tsp8 gToasted sesame oil
  • ½ lime, juiced20 gLime juice
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Rinse the brown rice and simmer it in the water, covered, for about 40 minutes until tender; spread it on a tray to cool and dry for at least 20 minutes (or use rice cooked the day before).
  2. While the rice cools, prepare the vegetables, and stir the low-sodium soy sauce, hoisin sauce and lime juice together in a small bowl to make the glaze.
  3. Heat one-third of the canola oil in a large skillet over medium-high heat. Add the black beans and cook without stirring for 3 minutes, then toss and cook 2 minutes more until lightly crisp; move them to a plate.
  4. Add another third of the canola oil, then the bok choy stems, red bell pepper and green onion whites; stir-fry 3 minutes.
  5. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
  6. Push the vegetables aside, pour the beaten eggs into the open space and scramble until set with no runny parts, 160°F (71°C), then break them up.
  7. Add the remaining third of the canola oil and the cooled rice; press it flat and let it crisp 3 minutes, then toss.
  8. Return the black beans to the skillet with the edamame and bok choy leaves; stir-fry 2 minutes until the leaves wilt and the edamame is hot.
  9. Pour in the soy-hoisin-lime glaze and toss until the rice is evenly coated, then drizzle with the toasted sesame oil.
  10. Serve topped with the green onion greens and the toasted sesame seeds.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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