Edamame Fried Rice

Edamame Fried Rice



  • 3 tbsp. vegetable oil
  • 1 onion, chopped
  • 1 small head broccoli, chopped
  • ½ tsp. salt
  • 2 cups frozen edamame
  • 1 large carrot, grated
  • 1 cup bean sprouts
  • 3 garlic cloves, minced
  • 1 tbsp. ginger, minced
  • 3 cups cooked brown rice
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • ¼ tsp. black pepper
  • ½ cup chopped scallions
  • ¼ cup chopped cilantro


  1. Heat 1 tbsp. oil in a large skillet over high heat. Add onion, broccoli and ¼ tsp. salt and cook, stirring occasionally, until vegetables soften and begin to brown, 3 to 5 minutes. Lower heat if mixture threatens to scorch. Transfer vegetables to a large bowl with a slotted spoon.
  2. Add 1 tbsp. oil to skillet. When it is hot, add edamame, carrot, bean sprouts, ¼ cup water and remaining ¼ tsp. salt. Cook, shaking skillet until water evaporates, 1 to 2 minutes. Transfer to bowl with vegetables.
  3. Add remaining tbsp. oil to skillet; when it is hot, add garlic and ginger. About 15 seconds later, begin to scatter rice in pan a bit at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (but not burning).
  4. Return vegetable mixture to pan and stir quickly to integrate. Add water, 2 tbsp. at a time, to help release any browned bits from the bottom of the pa, and cook, stirring, for about 1 minute. Add soy sauce, sesame oil and black pepper. Turn off heat; stir in scallions. Garnish with cilantro.
  • 394 calories
  • 12 grams protein
  • 49 grams carbs
  • 18 grams fat

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