This updated version of a classic fried rice side dish is faster than getting takeout.
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1 tablespoon mirin
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/8 teaspoon finely chopped fresh garlic
1/8 teaspoon freshly grated ginger root
2 tablespoons Land O Lakes® Butter
1/2 cup matchstick carrots
1/2 cup shelled edamame soybeans
1/4 cup chopped onion
1 (8.8-ounce) package cooked long grain white rice
1 large Land O Lakes® Egg, lightly beaten
1/2 cup whole baby corn, cut into 1/2-inch pieces
1/4 cup fresh bean sprouts
Soy sauce, if desired
*Substitute pinch of ground ginger.
**Substitute 2 cups leftover cooked long grain white rice.
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat, stirring occasionally, 3-4 minutes or until mixture is reduced in half.
Melt butter in 12-inch skillet over medium heat; add carrots, edamame and onion. Cook 3 minutes or until softened. Add rice; stir to coat. Cook 3 minutes or until heated through.
Push rice to sides of pan, making a well in center. Pour egg into well. Cook, stirring and scraping bottom of pan constantly, 3 minutes or until egg is scrambled. Stir egg, baby corn and bean sprouts into rice mixture; cook 1-2 minutes or until heated through. Stir in teriyaki sauce. Serve with soy sauce, if desired.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.