Edamame Fried Rice


Fried rice does not have to be unhealthy or difficult. This recipe is super easy and ready in minutes. I adapted it from a Rachel Ray recipe, using the frozen edamame I had on hand instead of the traditional frozen peas. My family loves this recipe and it is ready faster than you can say “take out.” We served ours with a side of baked tofu and steamed broccoli for a very satisfying meatless monday dinner.

Edamame fried rice
Prep time
Cook time
Total time
Serves: 6
  • 2¾ cups water
  • 1½ cups white rice
  • 3 tablespoons vegetable or wok oil
  • 2 eggs, beaten
  • 2 cloves garlic, chopped
  • ½ cup of shredded or finely sliced carrots
  • 1 red bell pepper, diced
  • ½ cup shelled edamame (available frozen)
  • ⅓ cup tamari, dark aged soy sauce
  1. Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread the rice out on a cookie sheet to quick cool it. This is also a great use of leftover rice if you happen to have a good quantity.
  2. Heat a wok, wok-shaped skillet or a large non-stick skillet over high heat. Add oil to the pan. Add egg to hot oil and break it into small bits as it scrambles. When eggs are scrambled, add garlic to the pan. Add carrots and pepper and quick stir-fry the vegetables for 2 minutes. Add rice to the pan and combine with vegetables. Fry rice with vegetables for 2 or 3 minutes. Add edamame and tamari to the rice and stir fry one more minute. Serve and enjoy.
Nutrition Information
Serving size: 1 cup Calories: 293 Fat: 9.6 gm Saturated fat: 1.2 gm Carbohydrates: 42 gm Sugar: 2 gm Sodium: 877 mg Fiber: 3 gm Protein: 9 gm Cholesterol: 42 gm