Thai Chili and Lime Leaf Edamame with Toasted Peanuts

In a small dry wok or heavy-bottomed skillet over medium-high heat, add the raw Spanish peanuts. Toast them, shaking the pan constantly, until they turn a deep golden brown and release their nutty aroma, about 3-4 minutes.

Add the Thai chili & lime leaf black edamame beans to the pan. Toss quickly to coat them in the residual heat and allow the aromatics of the lime leaf and chili to bloom and intensify.

Add the small portion of cooked jasmine rice into the pan, stirring to combine for 1 minute until the grains are slightly toasted and fragrant.

Transfer to a small ceramic bowl. The edamame should be warm and fragrant with the sharp, citrusy scent of makrut lime and the gentle heat of the chili. Serve immediately while the peanuts remain crunchy.