Shrimp Fried Rice with Edamame

Oxmoor House
Traditional fried rice gets an update with Japanese green soybeans. Dark sesame oil adds a distinct "toasted" flavor when stirred in just before serving. Because of its high smoke point, peanut oil is ideal for stir-frying.
6 servings (serving size: 1 1/3 cups)


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2 teaspoons peanut oil
2 tablespoons thinly sliced shallots (about 1 large)
1 large egg, lightly beaten
1 pound peeled and deveined medium shrimp, coarsely chopped
1 teaspoon minced peeled fresh ginger
4 cups cooked jasmine or other white rice, cooked according to package directions without salt or fat
1 cup fully-cooked refrigerated shelled edamame
1/2 cup shredded carrot (about 1 medium)
1/3 cup chopped green onions (about 3 onions)
1/4 teaspoon freshly ground black pepper
3 tablespoons low-sodium soy sauce
2 tablespoons dark sesame oil


Prep: 17 Minutes
Cook: 26 Minutes

Heat peanut oil over medium-high heat in a wok or large nonstick skillet. Add shallots and egg; stir-fry 30 seconds or until egg is soft-scrambled. Add shrimp and ginger, and stir-fry 2 to 3 minutes or until shrimp turn pink. Add rice and next 4 ingredients, and stir-fry 1 minute. Stir in soy sauce and sesame oil

Note: Chilled rice works best when preparing fried rice because the grains don't stick together. However, when you're in a rush, freshly cooked rice will work in this dish.

Created date

March 2010

Nutritional Information

Calories 330
Fat 9.6 g
Satfat 1.5 g
Protein 22.6 g
Carbohydrate 36.1 g
Cholesterol 150 mg
Iron 3.9 mg
Sodium 339 mg
Caloriesfromfat 27 %
Fiber 2.4 g
Calcium 77 mg