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Egg Fried Rice with Edamame

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Total Time 15 minutes
Servings: 1 person
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked white rice day-old and cold works best
  • 2 large eggs
  • 1/2 cup shelled edamame frozen, thawed
  • 2 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 2 green onion stalks sliced thin
  • 1 tsp neutral oil vegetable or canola for cooking
  • Optional: a drizzle of sriracha or chili garlic sauce to finish

Method
 

  1. If using frozen edamame, thaw by running warm water over it for 1–2 minutes. Set aside.
  2. Heat neutral oil in a wok or large non-stick skillet over high heat until very hot.
  3. Add the cold rice and press it into an even layer. Let it sit undisturbed for 1–2 minutes to develop a slight crust on the bottom.
  4. Stir and toss the rice, then push it to one side of the pan.
  5. Crack the eggs directly into the empty side of the pan and scramble them quickly with a spatula until just set but still slightly wet.
  6. Immediately fold the eggs into the rice and toss everything together.
  7. Add the edamame, soy sauce, sesame oil, garlic powder, and ginger powder. Toss for 1–2 minutes until fully combined and heated through.
  8. Taste and adjust soy sauce to preference.
  9. Plate and top with sliced green onions and sriracha if using. Eat immediately.

Notes

Frozen edamame is one of the most underrated budget protein sources — a large bag costs around $2.50 and provides multiple servings at roughly 11g of protein per half cup. It keeps in the freezer for months. Leftover rice is ideal here, so cook a double batch during dinner and refrigerate the rest specifically for next day's fried rice. Day-old rice fries up dramatically better than fresh-cooked rice.