with Red Cabbage, Carrots & Spicy Mayo
Crispy fried rice and tender edamame and silky scrambled eggs create textural magic. Umami ginger sauce and spicy mayo deliver deep flavor with a kick. Topped with sesame seeds and fresh scallions, this one-pan wonder transforms simple ingredients into restaurant-quality bliss faster than takeout.
Allergens
Utensils
Tags
Microwavable Rice
1 unit
Eggs
2 unit
Soy Sauce
2 tablespoon
Edamame
4 ounce
Spicy Mayo
4 tablespoon
Red Cabbage and Carrot Mix
4 ounce
Umami Ginger Sauce
4 tablespoon
Sesame Seeds
1 tablespoon
Scallions
2 unit
Black Pepper
teaspoon (tsp)
Salt
teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens.
-
Crack eggs into a small bowl and whisk until smooth.
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Massage rice in package to break up grains; open package and add soy sauce. Set aside until ready to use in Step 3.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, cabbage and carrot mix, and edamame. Cook, stirring occasionally, until veggies are browned and just tender, 2-3 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
- In pan used for veggies, heat a large drizzle of oil over medium-high heat. Add soy sauce–seasoned rice, eggs, and half the sesame seeds to pan, then gently press into an even layer. Cook, undisturbed, until rice starts to crisp and eggs start to set, 1-2 minutes.
-
Return veggies to pan and add umami ginger sauce. Cook, mixing everything together and breaking up eggs, until hot and evenly coated in sauce, 1-2 minutes.
-
Divide fried rice between bowls and top with scallion greens, remaining sesame seeds, and as much spicy mayo as you like. Serve.
640
kcal
Calories
30
g
Fat
4.5
g
Saturated Fat
72
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
19
g
Protein
205
mg
Cholesterol
1890
mg
Sodium
with Cucumber, Carrots, Peanuts & Scallions
