Edamame Fried Rice Recipe

Name: Edamame Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; 2 eggs, beaten; 2 tablespoons light olive oil, divided; 8 ounces shiitake mushroom caps, thinly sliced; 1 red bell pepper, seeded and chopped; 4 cups broccoli florets; 4 ounces kale, chopped (about 2 cups); 4 garlic cloves, minced; 1 2-inch piece fresh gingerroot, minced (about 2 tablespoons); 1 cup uncooked short-grain brown rice, cooked according to the package instructions; 1 1/2 cups frozen, shelled edamame, defrosted; 3 tablespoons reduced-sodium soy sauce; 2 scallions, thinly sliced

Servings: persons

Olive oil cooking spray
2 eggs, beaten
2 tablespoons light olive oil, divided
8 ounces shiitake mushroom caps, thinly sliced
1 red bell pepper, seeded and chopped
4 cups broccoli florets
4 ounces kale, chopped (about 2 cups)
4 garlic cloves, minced
1 2-inch piece fresh gingerroot, minced (about 2 tablespoons)
1 cup uncooked short-grain brown rice, cooked according to the package instructions
1 1/2 cups frozen, shelled edamame, defrosted
3 tablespoons reduced-sodium soy sauce
2 scallions, thinly sliced

1
Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
2
Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
3
Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
4
Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.

595

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: Olive oil cooking spray, 2 eggs, beaten, 2 tablespoons light olive oil, divided, 8 ounces shiitake mushroom caps, thinly sliced, and more.

Yes, Edamame Fried Rice falls under the General 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 Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions