Japanese Egg and Capsicum Fried Rice

• ●eggs3 whole
• ●red capsicum80 g
• ●green capsicum80 g
• ●fine cut coleslaw mix80 g
• rice100 g
• garlic2 cloves
• soy sauce2 tbsp
• mirin1 tbsp
• sesame oil1 tsp
• olive oil1 tsp
• black pepper2 g
• frozen edamame80 g

1. 1Cook the rice: bring 250 ml of water to a boil, add the rice, reduce to low heat, cover, and cook for 18 minutes. Spread the cooked rice out on a plate and leave to cool for at least 10 minutes so it dries out slightly — this stops it from going mushy in the pan.
2. 2Bring a small pot of water to a boil and cook the frozen edamame for 4 minutes. Drain and set aside.
3. 3Dice the red and green capsicum into small 1 cm pieces. Finely chop the garlic. Crack the eggs into a small bowl and beat them together with a fork until the yolks and whites are fully combined.
4. 4Heat the olive oil in a wok or large frying pan over high heat until the oil shimmers. Add the garlic and stir for 20 seconds until fragrant. Add the capsicum pieces and coleslaw mix and stir-fry for 2 minutes until the vegetables have softened slightly but still have crunch.
5. 5Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and let them sit for 15 seconds until the edges just start to set. Scramble them gently with a spatula, breaking them into large pieces, then stir everything together with the vegetables.
6. 6Add the cooled rice and edamame to the pan. Toss everything together over high heat for 2–3 minutes, pressing the rice against the hot pan occasionally so it gets a little colour.
7. 7Pour the soy sauce and mirin over the rice. Toss quickly so everything is evenly coated. Cook for 1 minute until the sauce is absorbed. Drizzle the sesame oil over the top, add a crack of black pepper, and take the pan off the heat.
8. 8Spoon the fried rice into a bowl and serve immediately.

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