Edamame Fried Rice

11/2 cups shelled soybeans, thawed if frozen

2 tablespoon canola oil

3 cloves garlic, finely chopped

1 teaspoon finely chopped ginger

1 small onion, coarsely chopped

2 ribs celery, finely chopped

6-8 dried Chinese mushrooms, rehydrated, stems removed and fine diced

5 cups cold cooked long grain rice

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

3 tablespoon chicken broth or water

2 eggs, lightly beaten

3-4 green onions, chopped into 1/4-inch pieces

If using soybeans in the pods, bring a saucepan filled with water to a boil. Add the pods and cook until tender crisp, about 3 minutes, drain under cold water; remove beans from pods and discard pods. If using shelled soybeans, add straight to the boiling water and cook for about 2 minutes, drain and set aside.

Place a nonstick skillet or wok over high heat, add canola oil and swirl until the pan is coated. Add the garlic, ginger, onion and celery and saute for about 15 seconds. Add the mushrooms and rice and stir-fry separating the grains. Stir in the soybeans and cook until the rice is heated through. Add the sauces and broth or water and stir-fry to mix well.

Make a well in the center of the rice and add the eggs and gently stir until the eggs settle, about 1 minute. Saute well to mix the egg into the rice. Mix in the green onions and serve.

Serves four.

Cook's note: If frozen soybeans cannot be found, substitute with frozen lima beans.

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