Japanese Shrimp & Eggplant Fried Rice
Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.Advertisement
Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Add eggplant and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
Return the shrimp, vegetables and eggs to the wok; add ponzu sauce and stir until well combined.
For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
Look for prepared ponzu sauce--vinegar and lemon juice-flavored soy sauce commonly used in Japanese cooking--near other stir-fry sauces in well-stocked supermarkets. Try it to flavor stir-fries or use in marinades for grilled meats and vegetables.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 medium fat meat, 1 1/2 fat