Shrimp Fried Rice with Edamame

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Protein: 22.6g
  • Carbohydrate: 36.1g
  • Cholesterol: 150mg
  • Iron: 3.9mg
  • Sodium: 339mg
  • Calories from fat: 27%
  • Fiber: 2.4g
  • Calcium: 77mg


  • 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


  1. 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
  2. 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.
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