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Edamame Fried Rice

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Edamame Fried Rice

Edamame Fried Rice
Frances Janisch
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total prep
Bring takeout in with this quick fried rice. Edamame replaces the peas in this updated version of a traditional dish. Use day-old rice not only to save time, but to prevent the fried rice from being soggy and gummy. White or brown rice work equally well. Add in shrimp, egg, chicken, or pork for a one-dish meal.



  • Gather these tools: cutting board; chef's knife; large nonstick saute pan or wok; wooden spoon; spatula
  • Heat a large nonstick saute pan or wok over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan. Add the garlic and ginger and saute until fragrant and soft, about 2 minutes. Add the scallion (or onion) and carrots, and continue cooking for another 2 minutes.
  • Add the rice, edamame, soy sauce, and sesame oil, stirring constantly to evenly distribute and heat the ingredients. Use the back of a fork to break up the rice if it is sticking in chunks.