Colourful edamame beans and diced red peppers used in the stir-fried rice.
#100daysofcooking, Recipes

Day 7: Edamame adds Asian inspiration to fried rice

Edamame fried rice

In the freezer, I have the remains of a bag of edamame beans which have been there since … I’m not sure. In the crisper, I have a bag of baby bok choy that needs to be used soon.

Suddenly, Saturday night was looking all right for Asian cuisine.

Edamame beans — young soybeans touted for  packing a nutritional punch of protein, iron and calcium — are a frequent feature of Chinese, Japanese, Korean and Hawaiian dishes.

In my search for recipe ideas, I found a number of salads that used the beans in combination with a chiffonade of baby boy choy. Intriguing, but I already had my heart set on steamed bok choy with a simple dressing of sesame oil, tamari and rice vinegar.

Instead, I opted for edamame-studded fried rice, staying fairly true to this Food Network recipe. Once you’ve made fried rice a few times, it becomes pretty easy to jazz it up with whatever you have in the fridge.

Kitchen castoff used

Frozen edamame beans

Stir fried rice with peppers and edamame beans
Stir fried rice with peppers and edamame beans

This is how we did it


  • 1 cup shelled edamame beans, thawed
  • 2 cups cooked rice (I used a brown-and-wild rice mix by Lundberg )
  • 2 -3 tbsp vegetable oil
  • ½ to ¾ red pepper, diced
  • 1 cup onion (or scallions), chopped
  • 2 cloves garlic, chopped
  • 2 eggs
  • 2 – 3 tbsp tamari, or soy sauce, plus more if you want
  • 1 – 2 tbsp sesame oil (optional, but so good)
  • chopped green onion for garnish (optional)


Heat the oil in a skillet, then cook the onions and red pepper until the pepper starts to soften. Stir in the edamame and garlic, and cook for another minute or so.

Break the eggs into the skilled and quickly stir-fry them so they scramble and incorporate the vegetables. Add the tamari, then the rice, and cook a few minutes, mixing everything together until the rice is hot.

Add more tamari to taste, drizzle with sesame oil and mix in, then garnish with green onions.

Served with

Steamed bok choy and teriyaki chicken from the cookbook Rose Reisman Brings Home Light Cooking

About my 100 day project: 100 days of cooking, using forgotten or cast-off kitchen ingredients.

If you like this, you might enjoy previous posts about my #100daysofcooking

Have you done a 100 day project? I’d love to hear about it

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