Name: Teriyaki Fried Rice
Yield: Makes 2 to 3 servings
Ingredients: 2 teaspoons toasted sesame oil; 2 eggs, lightly beaten; 2 green onions, white and light green parts only, thinly sliced; 1½ cups leftover cooked rice; ½ cup cooked shelled edamame; 1 tablespoon teriyaki sauce

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Teriyaki Fried RiceJennifer Martiné

Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it's just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.

MAKE-AHEAD NOTES:

Can be made a day ahead and stored in the refrigerator. In the morning before school, warm up and pack into the thermoses.

Recipe notes

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