Ginger edamame fried rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Edamame and peas add color to a ginger-scented rice skillet.
East Asian-inspired · dinner, rice · easy
Servings: 2
Prep: 5 min
Cook: 15 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup frozen shelled edamame (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup frozen green peas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium carrots (small dice)
- 2 teaspoons fresh ginger (grated)
- 1 tablespoon gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons olive oil
- 3 cups water
Cooking instructions
- Boil the water and cook the frozen shelled edamame for its package time, adding the frozen green peas for the final 3 minutes; drain.
- Heat the olive oil in a wide skillet on medium-high and cook the carrots for 4 minutes until nearly tender.
- Add the fresh ginger for 30 seconds, then the ready-cooked rice, gluten-free tamari and drained vegetables.
- Stir-fry for 4–5 minutes, breaking up rice clumps, until the rice reaches 74°C/165°F throughout. Serve hot.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.