February 4, 2014
Make this simple edamame fried rice recipe for a delicious, family-friendly side dish or main meal!
Traditional fried rice uses peas. Here, we’ve replaced them with shelled edamame. Because it’s a great source of protein, this also makes a wonderful vegetarian meal.
One of the reasons I love making fried rice with edamame is that it helps me use leftover rice from dinner and transform it into a filling meal.
The edamame adds protein, vitamin K and fiber, and it’s a nice change from the traditional peas! Feel free to add chicken, beef, or shrimp, if you prefer.
This wholesome edamame fried rice makes a terrific dinner and a delicious meal you can pack in your lunchbox. Here’s what you need to cook this epic recipe:
- Shelled edamame: a super nutritious swap for classic peas. Use fresh or frozen shelled edamame.
- Rice: it’s not fried rice without rice! Make it fresh or use leftovers.
- Ginger: fresh ginger gives a soft spicy touch to this rice.
- Garlic: both garlic powder and fresh garlic cloves work for this recipe.
- Scallions: to add flavor
- Carrots: a classic veggie for fried rice that adds a sweet taste, texture, and color!
- Oil: for cooking
- Tamari: or another gluten-free soy sauce to enhance all the flavors
- Sesame oil (optional): add a classic Asian nutty flavor to the dish.
Below, you’ll find the ingredient measurements and directions in a printable recipe card.
How to Make Edamame Fried Rice
Time to make this delicious edamame fried rice! This one-skillet meal is ready to eat in just 20 minutes. Yes, this is an easy meal you’ll want to make often!
- Prep the pan
Heat a large nonstick skillet or a wok over medium-high heat. Add the oil and swirl to coat the pan.
- Sauté the aromatics
Add the ginger and garlic to the pan, and saute until soft, about 2 minutes.
- Add veggies
Add the scallions and carrots to the pan and continue cooking for another 2 to 3 minutes.
- Stir in the edamame and rice
Add the edamame, cooked rice, soy sauce, and sesame oil (if using), constantly stirring to distribute the ingredients evenly. If the rice sticks in chunks, use the back of a fork to break it up.
Once all the ingredients are heated, serve and enjoy!
Want to see how it’s done? Watch this quick video to see how it comes together.
How to Store Leftovers
After cooling, leftover edamame fried rice can be stored in an airtight container in the refrigerator for up to 3 days and frozen in a zip bag for up to 1 month.
Edamame Fried Rice
- 2 tablespoons oil
- 1 tablespoon fresh ginger, grated
- ½ tablespoon garlic powder, or 3 or 4 minced fresh garlic cloves
- 2 tablespoons scallions, chopped
- 1 cup carrots, diced
- ⅔ cup organic frozen shelled edamame, thawed
- 3 ½ to 4 cups cooked rice, cold
- ¼ cup Tamari or gluten-free soy sauce
- 1 tablespoon sesame oil, optional
- Heat a large nonstick skillet or wok over medium-high heat.
- Add the oil and swirl to coat the pan.
- Add the ginger and garlic, and saute until soft, about 2 minutes.
- Add the scallions and carrots, and continue cooking for another 2 to 3 minutes.
- Add the edamame, rice, soy sauce, and sesame oil (if using), stirring constantly to evenly distribute the ingredients. (Use the back of a fork to break up the rice if it is sticking in chunks.)
- Once all the ingredients are heated, serve and enjoy!