High-Protein Vegetable Egg Fried Rice with Edamame

High-Protein Vegetable Egg Fried Rice with Edamame

This High-Protein Vegetable Egg Fried Rice is flavourful, satisfying, and perfect for batch cooking.


Cold jasmine rice gets stir-fried with eggs, vegetables, and protein-rich edamame to create a balanced meal that’s comforting and nourishing. A savoury sauce of soy, sesame oil, and ginger ties everything together, giving the rice that classic fried rice flavour with a wholesome twist.


It’s ideal for meal prep, weeknight dinners, or using up leftover rice in a delicious way.

High-Protein Vegetable Egg Fried Rice with Edamame

Healthythandi

Servings

4–6 portions

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Asian-Inspired

A high-protein vegetable egg fried rice with edamame, ginger, garlic, and soy sauce. Perfect for meal prep and quick weeknight meals.

High-Protein Vegetable Egg Fried Rice with Edamame

Ingredients

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    • 3 cups cold cooked jasmine rice

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    • 1 cup shelled edamame
    • 4–6 eggs

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    • 1 small onion, finely chopped
    • 2–3 garlic cloves, minced
    • 1 tsp grated ginger
    • 1 carrot, finely diced
    • ½ cup finely sliced cabbage (optional)
    • 2–3 spring onions

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    • 3 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp sesame oil
    • 1 tsp rice vinegar or lemon juice
    • ½ tsp white pepper

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    • 1 tsp oyster sauce or miso paste

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    • ½ tsp chilli flakes or sriracha

    Method

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      1. Use rice that has been cooked, cooled completely, and ideally refrigerated overnight.

      2. Cold rice helps create separated grains and the proper fried rice texture.

      3. If using freshly cooked rice, spread it on a tray and allow it to cool completely before using.

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      1. Heat a large pan or wok over medium-high heat and add a little oil.

      2. Pour in the whisked eggs with a small pinch of salt.

      3. Softly scramble until just set, then remove from the pan and set aside.

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      1. In the same pan add a little more oil.

      2. Cook the chopped onion until translucent.

      3. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.

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      1. Add the diced carrots and sliced cabbage.

      2. Stir fry for about 2–3 minutes until slightly softened.

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      1. Add the shelled edamame and cook for another 2 minutes.

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      1. Break apart the cold rice before adding it to the pan.

      2. Press and toss the rice while cooking, allowing it to sit briefly between stirring so some grains become lightly crisp.

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      1. Pour the sauce mixture around the edges of the pan rather than directly onto the rice.

      2. Let it sizzle briefly, then toss the rice thoroughly so it absorbs the flavour.

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      1. Return the scrambled eggs to the pan.

      2. Add the sliced spring onions and toss everything together.

      3. Taste and adjust seasoning if needed.

      4. Serve warm.
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