Tokyo fried rice with togarashi, edamame, and corn
Drawing inspiration from Japan, we sprinkle this gluten-free and vegetarian fried rice with togarashi, a seven-ingredient Tokyo seasoning blend worth getting to know.
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Cooking tools:
- Fine-mesh strainer
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Wooden spoon
- Serving platter
Ingredients
- ½ cup jasmine rice
- 1 yellow onion
- 1 or 2 carrots (about ¼ pound)
- 1 red bell pepper
- 1 ear corn
- 4 pasture-raised organic eggs
- Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
- 3 scallions
- ½ cup shelled edamame
- 1 teaspoon togarashi (black and white sesame seeds - poppy seeds - red chile flakes - dried orange zest - Sichuan peppercorns - nori - citric acid)
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