{#recipeWEDNESDAY} Edamame “Fried” Rice

For what it’s worth, I can’t BELIEVE this recipe hasn’t made it’s way to the blog yet, ya’ll.


It’s a S T A P L E in our household and I hope it becomes a staple in yours as well! This one is for all my veggie lovers out there, but feel free to add a little bit of meat or eggs into this dish if that’s your thing.




  • 1 cup brown rice

  • 2 cups water

  • sesame oil

  • 1 tbsp olive oil

  • 1 onion, diced

  • 1.5 cups shredded carrots (just buy the bagged kind…it’ll save your life)

  • 8 oz of mushrooms, diced

  • 2 cloves of garlic, minced

  • 1 tsp minced ginger

  • 1 bag SHELLED edamame (this is important!!! you don’t want to have to do this by hand…trust.)

  • 4 green onions, chopped, then divide white parts vs green parts

  • 1 tbsp soy sauce

  • OPTIONAL ADD INS: egg, sriracha, meat


  1. Bring 2 cups of water to a boil with a dash of sesame oil in the pot. Add in uncooked rice and cook according to package directions. You can omit this step if you have leftover rice from takeout OR if you have instant rice, etc. Just make the rice. haha

  2. In a medium skillet or wok, heat olive oil and another dash of sesame oil to high heat. Add in onions and cook until soft.

  3. Add in carrots, mushroom, garlic, and ginger and cook until soft. This should happen fairly quickly if your heat is high enough. ***If adding in egg or meat, I would remove your veg from the pan and cook either/or at this point. Once the meat/egg is cooked, return veggies to pan and continue on into the final step.

  4. Finally, add in edamame, the whites of the green onions. Give it a quick toss and then add your cooked brown rice and your soy sauce. Allow the fried rice to crisp up on the high heat for 3-4 minutes before removing from heat.

  5. Serve topped with the green parts of the green onion on top and a dash of sriracha! ENJOY!!!

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