Fried Rice with Edamame
Elevate your weeknight dinner game with this vibrant Fried Rice with Edamame, a quick and delicious meal packed with flavor and nutrition. Featuring fluffy cooked rice, protein-rich shelled edamame, and a medley of diced carrots and aromatic green onions, this dish comes together in just 30 minutes. The combination of savory soy sauce, fragrant sesame oil, and a touch of ginger and garlic creates an irresistible depth of flavor. Perfectly scrambled eggs are folded into the mix, adding a satisfying heartiness to every bite. Whether you're using fresh or frozen edamame, this easy fried rice recipe is a versatile, family-friendly option that can be served as a complete meal or paired with your favorite Asian-inspired dishes. Enjoy this simple one-pan recipe for a wholesome dinner or as a delicious way to reinvent leftover rice!
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Recipe Information
Ingredients
- 3 cups cooked rice
- 1 cup shelled edamame (fresh or frozen)
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 eggs
- 1 cup carrots, diced
- 3 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Ensure all ingredients are prepped before starting: dice the carrots, mince the garlic and ginger, and chop the green onions.
If using frozen edamame, thaw and lightly steam them according to package directions.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Beat the eggs in a small bowl, then pour them into the heated pan. Scramble the eggs until fully cooked, then transfer them to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
Add the diced carrots to the pan and sauté for 2-3 minutes until they begin to soften.
Add the cooked rice and edamame to the pan, stirring to combine. Cook for 5 minutes, stirring occasionally, to heat the rice through.
Pour the soy sauce and sesame oil over the rice mixture, stirring well to coat every grain of rice.
Return the scrambled eggs to the pan, breaking them into smaller pieces as you mix them into the rice.
Stir in the chopped green onions, salt, and black pepper. Cook for another 1-2 minutes, ensuring everything is evenly distributed and heated through.
Taste and adjust seasoning as needed. Serve immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 12.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1952 mg | 42% | |
*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.
