Garlic Soy Edamame Rice Skillet

Ingredients

• 250 g shelled edamame
• 300 g jasmine rice
• 150 g pak choi, chopped
• 150 g carrots, shredded
• 550 ml vegetable broth
• 45 ml soy sauce and 2 garlic cloves, minced
• 15 ml chopped coriander
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g pak choi, chopped for 2 to 3 minutes until softened.

2. Step 2

   Add 250 g shelled edamame and 300 g jasmine rice and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml vegetable broth and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 150 g carrots, shredded and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 45 ml soy sauce and 2 garlic cloves, minced and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped coriander and spoon it into bowls.