Edamame Vegetable Fried Rice
Weeknight vegetarian fried rice loaded with edamame for a protein boost—classic USA takeout style without meat. Use day-old rice; cook eggs fully and heat everything steaming hot; leftovers reheat to 165°F.
🛒Ingredients
- 3 cups cold cooked jasmine or long-grain rice (day-old preferred)
- 1 tablespoon oil, plus more as needed
- 2 large eggs, beaten
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced, whites and greens separated
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt, or to taste
- Optional: sriracha, sesame seeds
🔧Kitchen Tools Needed
- Large skillet or wok
- Spatula
- Mixing bowl
📝Instructions
- 1
Heat 1 teaspoon oil in a large skillet or wok over medium-high. Scramble eggs until fully set (no liquid egg remains); transfer to a plate.
- 2
Add remaining oil. Stir-fry edamame, mixed vegetables, and green onion whites 3–4 minutes until hot. Add garlic 30 seconds.
- 3
Add cold rice; break up clumps and stir-fry 3–4 minutes until steaming hot throughout.
- 4
Return eggs; add soy sauce, sesame oil, and salt. Toss 1–2 minutes. Finish with green onion greens.
- 5
Serve immediately. Refrigerate within 2 hours up to 3 days; reheat leftover rice dishes to 165°F until steaming.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Fresh rice?
Spread hot rice on a sheet pan and chill 20–30 minutes so it fries instead of steams.
Egg-free?
Skip eggs and add extra edamame or cubed tofu.
Sodium?
Use low-sodium soy sauce and season to taste.
Food safety?
Cook eggs until fully set; rice leftovers must chill within 2 hours and reheat to 165°F.
