Skinnytaste > Asian Inspired Recipes > Asian Edamame Fried Rice

Asian Edamame Fried Rice

This post may contain affiliate links. Read my disclosure policy.

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I’m a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.Asian Edamame Fried Rice

This dish pairs perfectly as a side dish with some favorites like Asian Turkey Meatballs, Asian Drumsticks, Asian Grilled Chicken.

For this healthy 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.

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

Edamame Fried Rice

5 from 7 votes
5
Cals:202
Protein:8.6
Carbs:28.5
Fat:5.8
Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.
Course: Side Dish
Cuisine: Chinese, Japanese
Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 6 servings
Serving Size: 1 scant cup

Ingredients

  • 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

Instructions

  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 scant cup, Calories: 202 kcal, Carbohydrates: 28.5 g, Protein: 8.6 g, Fat: 5.8 g, Saturated Fat: 1.1 g, Cholesterol: 30.8 mg, Sodium: 244.1 mg, Fiber: 4.3 g, Sugar: 1.1 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




132 comments on “Asian Edamame Fried Rice”

  1. Hi Gina, This recipe looks great but the green "Print Friendly" button won't work– can you fix it? Thanks

  2. 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!!!!!

  3. I made this last night and added sautéed garlic shrimp. It was delicious… Hubby and kids LOVED it! Thanks Skinnytaste! 🙂

  4. This recipe is very easy and tastes great! I'm thinking next time I may add chicken or shrimp.

  5. 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!

  6. 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??

  7. 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.

    1. 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)

  8. Another hit! Just had it for dinner, I added bean spouts as a garnish. Thanks for an awesome recipe 🙂

  9. Although im am not new to your wonderful blog, this recipe encouraged me to write my first comment. Made this for the first time last night, and as new proletarians (veg + seafood),my boyfriend an I are trying to stay creative and healthy with our meals. To add some protein and make this a main dish, I added a frozen salmon burger. I just broke it up into pieces as i was cooking the onion/carrot mixture and it turned out beautifully. I shouldn't be surprised though, every recipe I've tried from your site has been great!

  10. It looks good! I plans on making this for dinner tonight, would dry roasted edamame work ok? I would have to peel the skin off and boil it? Or would it start to soften when I cook it all in?

  11. Made this for the 1st time and it was delicious. I am not a huge scallion fan so I left those out but added some broccli and mushrooms to the mix to give it more veggies. I also added shrimp to make it a complete meal. It was sooo good. Thanks also for including the brown rice recipe. I usually make instant in the microwave and this may be the best brown rice ever. Not sticky at all, so good.

  12. I have been wanting to make this for ages – and tonight was finally the night. I made it with quinoa in a regular pan (I couldn't find my wok) and it came out great! We had it alongside chicken lettuce wraps. DeeeeeLISH! Thank you so much for all the wonderful recipes, Gina.

  13. Thank you for the great recipe – my husband ate all the leftovers before I could put it away! Success!

  14. Avatar photo
    thesweetandsourchronicles

    Clean, healthy and delicious looking. I'm going to try this with half brown rice and half cooked quinoa for an added boost of protein!

  15. Made this for dinner tonight. Very good! Followed the recipe exactly (just halved it). I will absolutely be making this on the regular. My only blunder was that I served this along side Gina's Asian Glazed Drumsticks, which has a very bold flavor profile, making the friend rice seem bland next to it. However, when tasting the rice right after cooking it, I was surprised at how close to authentic friend rice this tasted! It's a keeper, as are most of Gina's recipes on here! 🙂

  16. I am crazy fro this recipe. I made it about 5 months ago for the first time with chicken and my taste buds thanked me. Since then I have made it with shrimp and pork. It's become a bit of a problem for me. I actually crave this and my sweet husband never complains when your skinny fried rice is yet again gracing his plate at supper!

  17. This was one of my first Skinnytaste recipes I ever tried. I LOVE your recipes. I've made several of them and love them all. Thank you for making cooking healthy easy and tasty!

  18. I added Schiracha and substituted the oil for sesame oil, which added a ton of value but you don't need to use a lot since they're both very strong.