Make a healthier vegetarian version of your favorite take-out with this Asian edamame fried rice, an easy side dish!
Asian Edamame Fried Rice
Fried rice is one of my favorite foods to order!! Here I made a healthy vegetarian fried rice with edamame for protein that makes the perfect side dish for anything you’re making. Try it with this tofu stir fry, or this Kung Pao Tofu recipe.
How To Make Vegetarian Fried Rice
For this healthy vegetarian version of fried rice, I used leftover brown rice, edamame, carrots, scallions and onions. The beauty about making it yourself is you can add anything you want. If you want to make this a main dish you can add a protein such as chicken, shrimp or even tofu to keep it vegetarian. If you don’t have leftover rice or want to take the time to make it, I LOVE Trader Joe’s frozen (unseasoned) brown rice. It comes in a box with 3 packets (2 cups each) of par-cooked rice. It’s ready in 3 minutes and is perfect every time.
Edamame, in case you’re not familiar with them are green soybean sold shelled or in the pod in most supermarkets both frozen or ready-to-eat – my two year is crazy about them! I like to buy the shelled ready-to-eat for convenience.
More Fried Rice Recipes You’ll Love:
- Pineapple Shrimp Fried Rice
- Brown Fried Rice
- Quinoa Fried Rice
- Thai Chicken Fried Rice
- House Special Fried Rice
Edamame Fried Rice
- 3 cups leftover cooked brown rice
- 2 egg whites, scrambled
- 1 whole egg, scrambled
- 1 tbsp Smart Balance oil
- 1/2 onion, chopped
- 2 cloves garlic, diced
- 5 scallions, chopped, whites and greens separated
- 1/2 cup shredded carrots
- cooking spray
- 1 cup ready-to-eat shelled edamame
- 2 tbsp low sodium soy sauce, tamari for gluten free (or more to taste)
- salt and fresh pepper to taste
- Whisk eggs and egg whites, season with salt and pepper.
- In a hot wok, spray a little oil and cook the eggs.
- When cooked, remove from pan and set aside.
- Let the wok get really hot.
- Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn.
- Add brown rice and stir well a few minutes to heat through.
- Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
133 comments on “Asian Edamame Fried Rice”
This recipe is great – we make it quite often! This week I am doing this recipe for lunch with a slight modification – I have added finely chopped brisket (also great with pulled pork).
It was just as good as I imagined it would be. We all gave it 10/10. Definitely a keeper.
A great fried rice recipe. Love the addition of the edamame.
I made this today and it was AMAZING!!! Made some slight additions of shrimp for more protein and oyster sauce which I always add to fried rice. Will definitely make again.
I take it you could totally make this with cauliflower rice?
I love this! I have made it a couple of times.
I wouldn’t eat this for breakfast (which I was happily doing for a week till I noticed it makes me nauseous).
But this is a great lunch for me!!
Is this really how easy it is to make authentic tasting healthy fried rice?! I added a little bit of sesame oil at the end and used trikona long grain white rice… but kept it the same other than that and was so impressed!! My scrambled egg turned out PERFECT – which was a big win after having my former chef boyfriend over my shoulder saying no to the egg white combo (I ignored him and he later apologized). Love this! Definitely a keeper!
Where is the search engine on your site? I can’t find it.
What is the serving size?
1 scant cup. Serving size and nutritional info are posted below the recipe 🙂
This is a KEEPER folks. I make this recipe often and have shared it a zillion times. ENJOY!!
Could you add cooked lentils to this to add in some fiber and protein?
I love fried rice, but always afraid to order not knowing what’s in it. Thank you for this healthy version!
What would be the new points on the freestyle plan?
Points have been updated to reflect the freestyle program.
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Loved it! Great change from plain white rice. I made this with the maple soy glazed salmon. Both delicious!
Just made this along with your asian chicken lettuce wraps. Both were a hit with the hubby. Thumbs up for both recipes. 🙂
Thanks for the idea!! I was going to add chicken to the fried rice but now I am doing this. Sounds amazing!
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I made this tonight as a side for BBQ chicken and everyone enjoyed it. The only changes I made were using peas instead of edamame. I also used half canola oil and half sesame oil.
Hi! Could you do this recipe and use cauliflower instead of brown rice? would it affect anything? Thanks! Cant wait to try this!
Hi Gina, This recipe looks great but the green "Print Friendly" button won't work– can you fix it? Thanks
This is a delicious meal. My boyfriend and I make it all the time. We also add shrimp or chicken. Very, very good THANK YOU!!!!!
I made this last night and added sautéed garlic shrimp. It was delicious… Hubby and kids LOVED it! Thanks Skinnytaste! 🙂
This recipe is very easy and tastes great! I'm thinking next time I may add chicken or shrimp.
Made this for lunch today without the edamame (I didn't have any on hand) and subbed in frozen peas, green beans, and corn. I also added a handful of mung bean sprouts and it was super delicious!
Hi! I want to make a big batch of this for lunches. How many days do you think it would last, cooked, in the fridge??
This was great! Didn't like edamame the first time I tried it, but totally did not mind it in this dish. I need to double this the next time I make it. It didn't last at all in our home.
Thank you for the recipe.
Just made this last night, YUM-O!
Where do you find edaname in the grocery store?
I found edamame in the frozen vegetable section (I wasn't able to find fresh/un-frozen edamame in the vegetable section of 2 different grocery stores)
Another hit! Just had it for dinner, I added bean spouts as a garnish. Thanks for an awesome recipe 🙂