If you love fried rice as much as I do, this sesame and edamame version is absolutely going to become your new favorite quick weeknight fix. It’s slightly sweet, a little salty, heavy on the fresh ginger and toasted sesame flavor. To make it lighter than a standard Chinese takeout order, I swapped out the white rice for brown to up the fiber, reduced the amount of oil and sugar, and added edamame for added vegetarian protein.
Feel free to modify the recipe to add whatever vegetables or proteins you like, but one ingredient is an absolute must: the sesame oil! It’s essential in order to get that deep, toasted flavor.
1 tablespoon toasted sesame oil, plus more for drizzling.
2 carrots, grated or shredded
1 cup shelled edamame, thawed from frozen
2 scallions, chopped (about 1/2 cup)
1 cup sliced crimini mushrooms
2 tablespoons minced fresh ginger
2 cloves garlic, minced
4 tablespoons soy sauce
1 1/2 tablespoons brown sugar
Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray. Add the beaten eggs and stir with a spatula almost constantly for 3 minutes, until scrambled, fluffy, and cooked through. Remove to a small plate. Wipe out the skillet.
Add sesame oil to the skillet and increase the heat to medium-high.
Add the carrots, edamame, scallions, mushrooms, ginger, and garlic. Saute, stirring frequently, for about 5 minutes.
Add the rice. The pan of veggies and rice will seem dry but you want the rice to brown and become crispy. Saute the whole mixture for about 2 minutes.
In a small bowl, whisk together the soy sauce and brown sugar until the sugar has dissolved. Pour into the pan. Stir the mixture to coat everything evenly.
Drizzle everything with additional sesame oil (about 2 teaspoons- important for flavor)
Add the scrambled eggs back to the pan and mix well. Serve.