Edamame Fried Rice
Transform your weeknight dinner routine with this vibrant and nutritious Edamame Fried Rice recipe—a quick, 30-minute meal that's bursting with flavor and perfect for busy schedules. Featuring protein-packed shelled edamame, tender diced carrots, sweet frozen peas, and fluffy jasmine rice, this dish offers the ideal balance of textures and nutrients. Tossed in a savory blend of low-sodium soy sauce and fragrant sesame oil, it delivers a comforting umami punch with every bite. The scrambled eggs and fresh green onions take this one-pan wonder to the next level, making it a satisfying option for vegetarians or an excellent side dish for any main course. Easy to customize, packed with colorful veggies, and deliciously versatile, this Edamame Fried Rice is a wholesome recipe the whole family will love!
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (day-old, if possible)
- 1 cup Shelled edamame
- 1 medium Carrot (diced)
- 0.5 cup Frozen peas
- 2 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 2 large Eggs
- 3 tablespoons Soy sauce (low sodium)
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil (or neutral oil like canola)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all ingredients before you begin cooking: dice the carrot, slice the green onions, and set aside measured peas, edamame, and rice.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Crack the eggs into the skillet, scramble them, and cook until just set. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and heat. Toss in the minced garlic and diced carrot, cooking for 2-3 minutes until the carrot softens slightly.
Add the shelled edamame and frozen peas, cooking for 2 more minutes until heated through.
Push the vegetables to the side of the skillet and add the cooked rice to the center. Stir and toss for 2-3 minutes to eliminate clumps and heat the rice.
Pour in the soy sauce and sesame oil. Toss everything together to evenly distribute the sauce.
Add the scrambled eggs back to the skillet along with the sliced green onions. Stir everything to combine.
Season with salt and black pepper to taste, then cook for 1 additional minute.
Remove from heat and serve warm. Garnish with extra sliced green onions, if desired.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
