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  • Writer's pictureCheryl Ferguson

Edamame Fried Rice

This recipe comes to us from a cookbook focused on efficiency: "15 Minute Vegan" by Katy Beskow. This book was designed with the busy cook in mind, using pretty standard ingredients and keeping it simple (which makes it loved by The Carnivore's Vegan Wife).

The recipe I chose from this for today is "Edamame Fried Rice". I had all the ingredients for this on hand, and there is a chance you do too!


(Just looking at these ingredients makes me happy)

3/4 cup basmati rice

6 cremini mushrooms

4 spring onions

1 carrot (I only had baby carrots, but made it work)

3 Tbsp fresh or frozen edamame beans

1 Tbsp sunflower oil

2 Tbsp soy sauce

The recipe tells you to add hot water to the rice in a saucepan and boil for 10 min over med-high heat. I used my trusty rice cooker, as it never (I mean NEVER) lets me down.

Chop the mushrooms, onions, and carrots, and defrost the edamame, if needed.

Heat oil in a wok or deep fry pan over high heat, and cook the veggies for 2 minutes. Add the rice to the veggies and combine. Add soy sauce and stir. (At this point I also added a drizzle of sesame oil because I think it adds a real authentic depth of flavor to fried rice). Serve right away!

To me, this is a meal in itself. I wish I would have made a double batch so my family could eat it again tomorrow!

Vegan rating: ⭐⭐⭐⭐⭐ So good. Like take-out....but (dare I say) better. There is something great about eating a stir-fry and not worrying if there is egg, fish sauce, meat bits or any manner of other things hidden inside....sorry restaurants.

Simplicity: ⭐⭐⭐⭐⭐ So easy, though it took me more than 15 min because I used the rice cooker. That being said, it was so easy to prep and came together super quickly.

Carnivore rating: ⭐⭐⭐⭐⭐ "Delicious. This is better than take-out. Lots of flavor, without the grease. Tastes fresh."

Kid rating: ⭐⭐⭐⭐⭐ "However much is left I want it all, Mom."

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