Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fried Rice With Edamame Recipe
    Lost? Site Map

    Fried Rice With Edamame

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sharon123's Note:

    A terrific way to use leftover rice! Once you have everything out, the prep goes fast! Adapted from Delicious Living magazine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons dry sherry (or white wine, vegetable broth or apple cider)
    • 1 tablespoon soy sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 10 fresh shiitake mushrooms (or button)
    • 4 cups cooked brown rice (preferably long grain)
    • 3 tablespoons vegetable oil, divided
    • 2 eggs, well beaten
    • 1/4 cup chopped onion
    • 1 tablespoon fresh ginger, chopped
    • 1 tablespoon garlic, chopped
    • 2 cups frozen shelled edamame beans (or tiny peas)
    • 1/2 cup diced pineapple (or canned well drained crushed pineapple)
    • 1/4 cup green onion, sliced thin
    • 1 tablespoon toasted sesame oil
    • 3 tablespoons fresh cilantro, chopped
    • 1 cup dry roasted salted cashews, coarsely chopped

    Directions:

    1. 1
      Combine sherry, soy sauce, salt and sugar in a small bowl and stir to dissolve. Remove and discard mushroom stems(save for making stock). Slice caps into long, thin strips and set aside. Using your hands, gently crumble cooked brown rice into individual grains in a bowl.
    2. 2
      Heat a large, deep skillet over high heat(or you may use a wok). Add 1 tbls. veg. oil and swirl to coat. Add eggs and tilt to spread into a thin pancake.As soon as eggs are set, turn to cook other side briefly, just a few seconds. Turn onto a plate.
    3. 3
      Move egg pancake to a cutting board and roll into a cylinder. Slice thinly crosswise to make long, slender ribbons. Set aside.
    4. 4
      Heat pan again over high heat until very hot. Add remaining 2 tbls. veg. oil and swirl to coat. Add onion, ginger, and garlic, and toss until fragrant but not browned, about 1 minute.
    5. 5
      Add mushrooms and toss. Add edamame beans and cook until mushrooms are wilted and shiny, about 3 minutes. Add in the rice and toss well. Pour soy sauce mixture around pan sides and toss to mix and season everything nicely.
    6. 6
      Add pineapple and toss to mix everything well. Cook, stirring occasionally, until rice is heated through and tender, about 2 minutes. Add egg ribbons, green onions, sesame oil, cilantro and salt to taste. Toss gently to combine. Top with cashews. Serve hot or warm. Enjoy!

    Ratings & Reviews:

    • on March 01, 2011

      55

      This was really good!! I used apple cider, button mushrooms, white long grain rice (since that is what I had on hand), and canned crush pineapple. I also left out the cilantro since I cannot stand the stuff and forgot to buy the cashews. :oops: Otherwise I followed the recipe. It was quick to put together once everything was measured out. Will be making again! Going to be a great lite summer meal when it is super hot! Made for Best of Cookbook Tag 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2010

      55

      Oh my goodness, I can't believe I forgot to review this because it is DELISH! I used button mushrooms, slightly less oil and fewer cashews, and omitted the cilantro due to personal preference. I loved the sauce, and while I wasn't fond of the pineapple my 2 year old DS was nuts about it so I consider that a win! Actually the whole dish is quite kid-friendly, which is always a bonus. Thanks for sharing, Sharon! Made for Veg*n Swap #19.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2009

      45

      We thought this was great! The edamame and fresh shiitakes really make it. DH didn't want this to be sweet, so I left out the sugar and pineapple (and subbed other veggies). I also used less salt, oil, sesame oil and cashews, and served it with chili flakes and lime. Very good flavors! Served 4 as an entree.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fried Rice With Edamame

    Serving Size: 1 (244 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 434.9
     
    Calories from Fat 201
    46%
    Total Fat 22.4 g
    34%
    Saturated Fat 4.0 g
    20%
    Cholesterol 62.0 mg
    20%
    Sodium 536.5 mg
    22%
    Total Carbohydrate 47.0 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.7 g
    18%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites