Fried Rice with Pork and Edamame

Ode to Edamame

Fried Rice with Pork and Edamame

• 2 cups Edamame, in pods
• Sea salt
• 1 tablespoons olive oil
• 1 tablespoon sesame oil, plus more for serving
• 1/2 pound ground pork
• 2 cups cooked white rice, preferably a day old
• Freshly ground black pepper
• 2 carrots, peeled and shredded
• 2 scallions, thinly sliced
• 1 egg, lightly beaten
• 1 tablespoon sesame seeds, toasted
• Soy sauce, for serving

Cook edamame in heavily salted boiling water for 4 minutes.  Remove from heat, drain, run under cold water and set aside.

Combine olive oil and sesame oil in a skillet and set over medium low heat.  Add pork and cook, stirring and breaking up chunks into small pieces until brown and cooked through.  Add rice and cook until rice is glistening and hot.  Season with salt and pepper.  It may be necessary to add a bit more olive oil if mix appears dry.  Toss in carrots and scallions and cook, stirring, just until vegetables are soft and fragrant,  about 2 minutes.  Add egg and work into mix as if you were scrambling.  Cook until egg is set.  Divide rice between serving bowls.  Sprinkle with each with sesame seeds and divvy up edamame.  Serve with soy sauce if desired.