Fried Sesame Brown Rice with Edamame

Fried Sesame Brown Rice with Edamame

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.

Fried Sesame Brown Rice

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.

Fried Sesame Brown Rice with Edamame

Servings: 2 servings


  • 2 eggs beaten
  • 2 cups cooked cooled brown rice
  • 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.



20 thoughts on “Fried Sesame Brown Rice with Edamame

  1. Meg

    I’m into trying “cauliflower rice” these days and have some in the fridge so this recipe might show up around here soon!

    So I have a question…do you still calorie count or do you just “get it” these days? As in, you pretty much know what’s in what so you just eat and you are good that way.

    1. Andie

      Hey Meg! Ooo, let me know how it turns out with cauliflower rice!
      I don’t have a number that I shoot for everyday anymore, but since I’ve been calorie counting for almost seven years now, it’s so ingrained in me that knowing the relative number is almost as easy as recalling Leonardo DiCaprio’s lines in Titanic. On average, I eat between 2000 and 2200 calories per day to maintain my weight- 135 lbs at 5’9″. I’ll do a post about my eating soon!


      1. Meg

        I forgot your 5’9″. That’s beautifully tall.

        The rice was good. I used it in a cabbage casserole and it doesn’t soak up liquid in the same way which is fine because there was just the right amount in the dish. It was like a filler, which I assume the rice is…just a healthier, lower calorie one! I’ll def. do it again!

      2. Meg

        Oh, and I’m fairly certain Leo didn’t die in Titanic. You see him go into the ocean. First scene of Inception, he’s waking up on a beach. I’ll let you decide!

  2. hungryandfrozen

    Sesame oil is just irreplaceably delicious. I love its intense nuttiness. And edamame are one of my favourite things – was so happy when I discovered them in the freezer of my local supermarket!

  3. Sarah

    We made this last night since we had almost everything in the fridge/pantry already – perfect! For 2 servings, we were plenty satisfied (I, in fact, should have made this 3 servings and brought some for lunch… maybe next time, it was too delish to stop eating last night). The only thing I changed was the drizzle of sesame oil at the end – we used hot chili sesame oil instead and it was the perfect amount of heat we were looking for (we like things a little spicy in my house).

    FYI – I do count calories and came up with 573 per serving.

  4. Lois

    We had this last week and it was fabulous! I have two teenage boys, and they really enjoyed it. I think that the soy sauce/brown sugar combination really adds something special to this recipe. It’s a keeper and we will be having this again!

    Reading your blog helps me feel that I can “do this.” I have a lot of weight to lose, and I love food and blogging and cooking. It’s good for me to see that you didn’t give that up with the weight loss. I also feel that you are very sensible and have a great balanced view of your weight loss and maintenance.

    Thanks so much for sharing!

  5. tK

    Oooh, just made this and it. was. awesome. My roomie walked in just as I was dishing it out, and she groaned about how great the kitchen smelled! Thanks for the recipe!

  6. Trish

    I just made this for dinner, and it is DELICIOUS!! I don’t have any sesame oil, so I put a little tahini on top, and it tastes so good!

    I love your recipes! How do you come up with so many of them?

  7. Jill @ A Mom With A Lesson Plan

    Just had this for dinner. Inspired me to have a talk with my kids about how cooking is an art. How just like my Little M mixes colors to get just the right hue, you have found perfect blends to make each bite AWESOME! Thank you! (p.s… the kids didn’t eat it, there’s always next time. ;) )

  8. Andrea

    I have made this receipe countless times and it never fails to receive compliments from anyone I serve it to. So fresh and healthy, yet so satisfying. I had oral surgery last week and was stuck with soups and mashed potatoes for 7 days. This was the 1st recipe I made when I could eat again!


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