Edamame and Pork Fried Brown Rice Recipe

Name: Edamame and Pork Fried Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Tamari; 5 teaspoons Rice Vinegar; 1 Tablespoon Sesame Oil; 1/4 teaspoons Sugar; 2 Tablespoons Coconut Oil, Divided; 3 whole Large Eggs, Lightly Beaten; 3/4 pounds Cooked Pork, Cut Into 1/2-inch Dice; 1 cup Sliced Mushrooms, Shitake Or Cremini; 1/2 cups Shelled Edamame; 1 whole Carrot, Shredded; 1 whole Small Head Napa Cabbage, Sliced Thinly; 4 cups Cold, Cooked Brown Rice; 6 whole Scallions, Chopped; 1 pinch Pepper

Servings: persons

5 Tablespoons Tamari
5 teaspoons Rice Vinegar
1 Tablespoon Sesame Oil
1/4 teaspoons Sugar
2 Tablespoons Coconut Oil, Divided
3 whole Large Eggs, Lightly Beaten
3/4 pounds Cooked Pork, Cut Into 1/2-inch Dice
1 cup Sliced Mushrooms, Shitake Or Cremini
1/2 cups Shelled Edamame
1 whole Carrot, Shredded
1 whole Small Head Napa Cabbage, Sliced Thinly
4 cups Cold, Cooked Brown Rice
6 whole Scallions, Chopped
1 pinch Pepper

1
In a small bowl, stir the tamari, rice vinegar, sesame oil and sugar.
2
Set aside.
3
Heat a very large skillet or wok on medium heat.
4
Add 1 tablespoon coconut oil and melt.
5
Add beaten eggs and stir fry until cooked through, about 3 minutes.
6
Remove eggs from the wok and set aside on a plate.
7
Add remaining 1 tablespoon of coconut oil to the same skillet or wok and heat over high heat.
8
Add the diced pork and stir fry for 1 minute.
9
Add mushrooms and stir fry until beginning to soften, about 5 minutes.
10
Add the edamame, shredded carrot and napa cabbage and stir fry over high heat until tender, about 6 minutes.
11
Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir fry until the rice is hot.
12
Stir in cooked eggs.
13
Remove from heat.
14
Serve the fried rice with Sriracha sauce, pickled ginger, toasted sesame seed and additional tamari.
15
Slightly adapted from Food & Wine.

1110

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 Tablespoons Tamari, 5 teaspoons Rice Vinegar, 1 Tablespoon Sesame Oil, 1/4 teaspoons Sugar, and more.

Yes, Edamame and Pork Fried Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edamame and Pork Fried Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions