Edamame Fried Rice
4
Servings
9
Ingredients
8
Comments
This dish tastes better with leftover rice and has quickly become a favorite “clean out the fridge” recipe since you can make use of just about any and all vegetables you might have on hand.
4
Servings
9
Ingredients
8
Comments
Ingredients
- 2 individual Egg
- 2 tablespoons Coconut Oil
- ⅔ cups dice Onion
- ½ cups dice Carrot
- ¾ cups Edamame
- 1 teaspoon Fish Sauce
- 1 tablespoon Soy Sauce
- ½ teaspoons Ginger, Ground
- 4 cups cook Brown Rice, Short-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Scramble the eggs in a small bowl with a fork and then set aside.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Scramble the eggs in a small bowl with a fork and then set aside.
- Heat coconut oil in a medium skillet over medium-high heat.
- Add onions and carrots and cook until onions are translucent, about 5 minutes.
- Add edamame, fish sauce, soy sauce, ginger, and brown rice.
- Cook for 5 more minutes.
- Push rice to the side. Add eggs and scramble for 3-4 minutes until cooked through.
- Stir well, then remove from heat.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 483
- Total Fat
- 14g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 349mg
- Total Carbohydrates
- 84g
- Fiber
- 8g
- Sugar
- 2g
- Protein
- 13g
- WW Freestyle
- 13
8 Comments
Join the discussionHi Ya’ll,what can you use instead of Fish Sauce or is it possible to not use it?
Its not something i have in my pantry since i wouldnt use it on a regular basis.Thanks!Socks
That should work fine. You might want to add a little bit more soy sauce, but taste it first to see if you do. Hope you enjoy it!
I’ve made this before and I just left out the fish sauce, and I also added more soy sauce. It’s really yummy this way.
Made this tonight and it was SPECTACULAR!! I can’t wait to make it again. Thanks so much for sharing!
Can I use vegetable oil instead of coconut oil?
Hi Sue, yes you could use vegetable oil instead if you prefer!
Will the rice get mushy when reheated if I cook it then freeze it?
I have not found the rice to get mushy when freezing and reheating. At times, it can get a little dry, but I simply add about a tsp of water before heating, and that solves the issue. Hope that helps!