Prep: 1. Defrost edamame if frozen. 2. Cook rice according to package instructions. (or use leftover rice - definitely preferable if you have it) 3. Slice mushrooms and scallions. 4. Chop bell pepper, kale, broccoli. 5. Mince garlic and ginger. 6. Make sure you have everything ready to go, this recipe goes quickly. Make: 1. Coat a large pan with oil or cooking spray and heat on medium-high. 2. Add eggs, turning pan to coat it with thin layer of eggs; cook 30 seconds. Gently flip over and cook 10 to 15 seconds. 3. Transfer the eggs to a cutting board. 4. Heat the same skillet over medium heat. Add half the oil. Add mushrooms, bell pepper, broccoli, and kale. 5. Cook 4-5 minutes, turning often, until vegetables soften. 6. Add garlic and ginger. Cook 1 minute, until fragrant. 7. Increase heat to high. Push the vegetables to one side of the skillet. 8. Add the remaining olive oil, add rice and cook 1 to 2 minutes, scraping up bits that stick to the pan. 9. Add the edamame and soy sauce (or tamari); remove from the heat and stir to mix. 10. Thinly slice eggs. 11. Top the rice mixture with the eggs and scallions and serve.
If you can't find edamame frozen peas work just as well. Leftover rice is definitely preferable to fresh, serious fried rice lovers will go so far as to place freshly made rice on a baking sheet in the oven at 350 for 10 minutes or so to dry it out a little!