Japanese · easy
Edamame Fried Rice
A quick Japanese-style fried rice with edamame, scrambled eggs, and a hint of soy and sesame. Perfect for using leftover rice.
- 15 min
- Total
- 4
- Serves
- $10.00
- Est. cost
- 360
- Cal/serving
Parent noteA mild, colorful dish kids enjoy. The edamame adds a fun pop of green and extra protein.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Day-Old Cooked Rice4 cups
- Shelled Edamame1 cup
- Eggs3
- Corn Kernels1/2 cup
- Soy Sauce2 tbsp
- Sesame Oil1 tbsp
- Garlic Cloves (minced)2 cloves
- Scallions3 stalks
Method
- 01
Heat oil in a wok over high heat. Scramble eggs and break into small pieces. Set aside.
- 02
Stir-fry garlic for 30 seconds, then add cold rice. Toss and press against the wok for 3-4 minutes until rice is hot and slightly crispy.
- 03
Add edamame, corn, soy sauce, and sesame oil. Toss to combine and cook 2 more minutes.
- 04
Return scrambled eggs to the wok. Garnish with scallions and sesame seeds. Serve immediately.
- 360
- Calories
- 16g
- Protein
- 48g
- Carbs
- 12g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
