Egg Fried Rice with Edamame
20 min660 kcal each
A vegetarian fried rice where eggs and edamame carry the protein. It uses leftover rice and is ready in fifteen minutes.
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Plan this recipeIngredients
for 2 servings- White rice, uncooked (or 350 g cooked and cold)120 g
- Eggs5 piece
- Edamame, shelled200 g
- Green peas100 g
- Carrot1 piece
- Spring onions3 piece
- Low-sodium soy sauce2 tbsp
- Sesame oil1 tsp
- Olive oil2 tsp
- Garlic2 clove
- Fresh ginger5 g
Method
Prep 10 min · cook 10 min- If the rice isn’t already cooked and cold, cook it, spread it out and chill it first.
- Scramble the beaten eggs in half the oil until just set, then set them aside.
- Stir-fry the diced carrot, the edamame, peas, garlic and ginger in the rest of the oil for 3 minutes.
- Add the rice, press it flat and let it crisp before tossing.
- Fold the egg back in with the soy sauce and sesame oil, and finish with spring onions.
Nutrition
per servingCal
660
Protein
37g
Carbs
72g
Fat
25g
Of 8g of sugar per serving, 0g is added sugar.
Of 25g of fat per serving, 5.7g is saturated.
