Who loves edamame? Me! Who loves fried rice? Me! Who loves edamame fried rice? Me! And hopefully everyone else who reads this! I found this recipe some time ago and when I made it I of course didn’t take a photo. So the photo with this is not mine. The recipe also calls for one of my favorite (not!) vegetables in it, peppers. I of course leave it out when I make it. I’m trying to like peppers, I really am! I’ve actually started to eat roasted peppers in dishes and they weren’t so bad. So I guess there may be hope for me yet! Either way, this is a delicious recipe. Simple too. It works best with pre-cooked cold rice too. I also use jasmine brown rice in this but feel free to use a rice of your choice.
Whenever I make rice I always make extra and freeze some just for recipes like this. And for those of you who have eaten edamame in Japanese restaurants don’t worry, you don’t have to shell all 3 cups needed for this recipe! You can also buy them already shelled. Simple again.
Make up a batch for the holiday weekend, it’ll be something different! Enjoy!
1 tablespoon canola oil
2 carrots, shredded
1 yellow bell pepper, chopped
5 scallions, minced
3-4 tablespoons tamari or low-sodium soy sauce
3 cups cooked shelled edamame
4 cups cold cooked brown rice
- Heat oil in a large wok or skillet over medium-high heat. Add carrots, bell pepper and scallions, and stir-fry until just tender, about 2 minutes.
- Add tamari, edamame and rice, and stir-fry until combined and heated through, about 5 minutes.
Makes 4 servings