Make a healthier, home-cooked version of your favorite takeout with this Asian edamame fried rice. This simple vegetarian side dish swaps excess oil and heavy sauces for fresh ingredients and protein-rich edamame, delivering big flavor with less guilt.
Asian Edamame Fried Rice
Asian Edamame Fried RiceFried rice is a takeout classic, but when you make it at home you control the ingredients and the oil. This vegetarian version uses brown rice and shelled edamame for sustained energy and plant-based protein. It makes a perfect side dish for stir-fries, tofu entrees, or as a light main when you add extra vegetables or a protein of your choice.
If you want to turn this into a complete meal, add marinated tofu, cooked shrimp, or shredded chicken. The recipe is forgiving: you can mix in whatever vegetables you have on hand—peas, bell peppers, or even a handful of spinach work well.
How to Make Vegetarian Fried Rice
This recipe is built around leftover brown rice, which fries up nicely without becoming mushy. Leftover rice that has been chilled is ideal because the grains separate more easily. If you don’t have leftover rice, frozen par-cooked brown rice from the supermarket is a convenient option and heats quickly.
The base of the dish combines aromatics—onion, garlic and the white parts of scallions—with shredded carrots for sweetness and texture. Shelled edamame adds a bright green pop and a protein boost. Finish with low-sodium soy sauce (or tamari for gluten-free) and the green parts of the scallions for freshness.
Shelled Edamame
Edamame are young green soybeans commonly sold either in the pod or already shelled, fresh or frozen. The shelled, ready-to-eat packages are convenient and quick; simply thaw or warm them before adding to the rice. They have a mild, slightly nutty flavor and firm texture that holds up well in stir-fries and fried rice.
More Fried Rice Recipes You’ll Love
- Pineapple Shrimp Fried Rice
- Brown Fried Rice
- Quinoa Fried Rice
- Thai Chicken Fried Rice
- House Special Fried Rice
Edamame Fried Rice
Make a healthier version of your favorite takeout with this Asian edamame fried rice. It’s easy, flavorful, and ready in about 20 minutes when you use cooked rice.
Yield
6 servings — Serving size: about 1 scant cup
Prep & Cook Time
Prep: 10 mins · Cook: 10 mins · Total: 20 mins
Ingredients
- 3 cups leftover cooked brown rice
- 2 egg whites, lightly scrambled
- 1 whole egg, lightly scrambled
- 1 tbsp oil or spread of choice
- 1/2 onion, chopped
- 2 cloves garlic, diced
- 5 scallions, chopped (separate whites and greens)
- 1/2 cup shredded carrots
- Cooking spray (optional)
- 1 cup ready-to-eat shelled edamame
- 2 tbsp low-sodium soy sauce or tamari (more to taste)
- Salt and freshly ground pepper, to taste
Instructions
- Whisk the whole egg and egg whites together in a bowl and season lightly with salt and pepper.
- Heat a wok or large nonstick skillet until very hot. Lightly coat with cooking spray or a small amount of oil. Pour in the eggs and scramble quickly until just set. Remove the eggs from the pan and set aside.
- Return the wok to high heat so it’s very hot. Add the tablespoon of oil and swirl to coat.
- Add the chopped onion, the white parts of the scallions, shredded carrots and garlic. Stir-fry for 30 to 60 seconds, watching carefully so the garlic does not burn.
- Add the cold brown rice and stir well, breaking up any clumps. Stir-fry for a few minutes until the rice is heated through and lightly toasted.
- Return the cooked eggs to the pan and add the edamame, soy sauce (or tamari), and the green parts of the scallions. Stir and toss everything together until evenly combined and heated through, about 3–4 minutes. Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed.
- Serve warm as a side dish or top with extra scallion greens for garnish.
Nutrition (per serving)
Calories: 202 kcal · Carbohydrates: 28.5 g · Protein: 8.6 g · Fat: 5.8 g · Saturated Fat: 1.1 g · Cholesterol: 30.8 mg · Sodium: 244.1 mg · Fiber: 4.3 g · Sugar: 1.1 g
Notes: For a gluten-free version, substitute tamari for soy sauce. To make this vegan, omit the eggs and add extra edamame or firm tofu for additional protein. Leftover rice should be chilled for best texture when frying.
Last Step
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