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Edamame & Mushroom Fried Rice

Chock-full of filling edamame & savory mushrooms, this 30 minute vegetarian Edamame & Mushroom Fried Rice is such a simple (yet delicious) recipe for your Meatless Monday!

Yes, it’s another vegetarian recipe this week around seasonal ALDI sales! Bags of frozen edamame just reappeared in stores, and $1.89 a bag is a great price. (I do only recommend buying the shelled ones, since the steamable pods tend to be tough.)

I did, of course, have to pick up a bag (or two), so did, of course, have to throw together a dinner (or two)… including this easy & delicious Edamame & Mushroom Fried Rice.

I do so love edamame! It’s such a perfect way to add filling protein and fiber to your Meatless Monday, and fried rice is a perfect way to use up leftover cooked rice in a flavorful 30 minute weeknight dinner recipe.

Mushroom Edamame Fried Rice -- an easy vegetable fried rice recipe

You could throw other veggies in here depending what you have on hand (red bell pepper would add a nice sweetness and crunch, for instance), but the differing textures of mushrooms and edamame play off each other nicely. Sauteing the mushrooms in soy sauce and garlic before adding rice to the pan also helps infuse them with flavor, which in turn imparts an underlying umami richness to the finished dish.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options.

Edamame & Mushroom Fried Rice

Veggies for edamame fried rice

Ingredients

– for the veggies

1 Tbsp canola oil, or other high smoke point oil
1 tsp sesame oil, optional, but recommended
8 oz mushrooms, chopped
1 medium carrot, peeled and diced small
1 stalk of celery, diced
2 Tbsp minced onion
4 cloves garlic, minced (about 2 tsp)
2 Tbsp soy sauce
1.5 cups frozen shelled edamame
1/4 tsp crushed red pepper
1/2 tsp ground ginger

– for the rice

4 cups cold cooked rice (it’s not an exact science — use what you have, if using leftover rice)
1 Tbsp soy sauce
1 tsp canola oil, or other high smoke point oil
2 eggs, beaten
2 chopped green onions

Directions

Chop your veggies.

Heat 1 Tbsp canola oil in a large non-stick skillet over medium-high heat. Once shimmering, add the mushrooms, carrot, celery, onion, and sesame oil to the pan. Cook, stirring often, for about 2 minutes.

Stir in the garlic and soy sauce. Continue to cook veggies over medium-high heat for another 5 minutes, stirring occasionally, until most of the liquid is absorbed.

Stir in the edamame, crushed red pepper, and ginger and continue cooking for about a minute. Stir in the cooked rice and soy sauce and spread rice out evenly across the entire pan, breaking up any clumps.

Let the rice cook undisturbed for two minutes, then stir, scraping up any browned bits from the bottom. Spread the rice out again, and cook for another two minutes.

Meanwhile, beat the eggs in a small bowl.

Make a well for egg in the middle of the fried rice.

Stir the rice & veggie mixture, then push it out to the edges of the pan to create an open well in the center. Add 1 tsp canola oil to the center of the pan.

Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up. Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.

Plate of vegetable fried rice with edamame, mushrooms, carrots...

Taste to see if you want to add any additional soy sauce, then serve.

Note: Cold cooked leftover rice works much better for fried rice than does freshly cooked. To get that fried rice texture, be sure to let the rice sit spread out in the pan undisturbed for several stretches, rather than stirring frequently.

That’s an easy veggie fried rice recipe

Veggie fried rice with edamame and mushrooms, an easy recipe

Middle School Guy quite enjoyed his (he’s a fried rice fiend, that one!), and I enjoyed that he’s getting in a different mix of veggies. This veggie fried rice recipe serves four as a main dish, or you can divide it into smaller portions as a side for stir fry.

While I used leftover cooked white rice here, you could of course substitute brown rice — or, even cauliflower rice, if you’re looking to cut carbs. As always, there are ways to make a recipe work well for you and your family’s needs & dietary preferences.

Edamame & Mushroom Fried Rice, printable recipe

Edamame & Mushroom Fried Rice

Chock-full of filling edamame & savory mushrooms, this vegetarian Edamame & Mushroom Fried Rice is such a simple yet delicious recipe for your Meatless Monday.
Course dinner
Cuisine fried rice
Keyword edamame, edamame fried rice, fried rice, meatless monday, mushrooms, vegetarian, veggie fried rice, weeknight dinner
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

for the veggies

  • 1 Tbsp canola oil or other high smoke point oil
  • 1 tsp sesame oil optional, but recommended
  • 8 oz mushrooms chopped
  • 1 medium carrot peeled and diced small
  • 1 stalk of celery diced
  • 2 Tbsp minced onion
  • 4 cloves garlic minced (about 2 tsp
  • 2 Tbsp soy sauce
  • 1.5 cups frozen shelled edamame
  • 1/4 tsp crushed red pepper
  • 1/2 tsp ground ginger

for the rice

  • 4 cups cold cooked rice it’s not an exact science — use what you have, if using leftover rice
  • 1 Tbsp soy sauce
  • 1 tsp canola oil or other high smoke point oil
  • 2 eggs beaten
  • 2 green onions chopped

Instructions

  • Chop your veggies.
  • Heat 1 Tbsp canola oil in a large non-stick skillet over medium-high heat. Once shimmering, add the mushrooms, carrot, celery, onion, and sesame oil to the pan. Cook, stirring often, for about 2 minutes.
  • Stir in the garlic and soy sauce. Continue to cook veggies over medium-high heat for another 5 minutes, stirring occasionally, until most of the liquid is absorbed.
  • Stir in the edamame, crushed red pepper, and ginger and continue cooking for about a minute.
  • Stir in the cooked rice and soy sauce and spread rice out evenly across the entire pan, breaking up any clumps.
  • Let the rice cook undisturbed for two minutes, then stir, scraping up any browned bits from the bottom. Spread the rice out again, and cook for another two minutes.
  • Meanwhile, beat the eggs in a small bowl.
  • Stir the rice & veggie mixture, then push it out to the edges of the pan to create an open well in the center. Add 1 tsp canola oil to the center of the pan.
  • Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up.
  • Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.
  • Taste to see if you want to add any additional soy sauce, then serve.

Notes

Cold cooked leftover rice works much better for fried rice than does freshly cooked. To get that fried rice texture, be sure to let the rice sit spread out in the pan undisturbed for several stretches, rather than stirring frequently.

Other fried rice options

vegetarian fried rice with tofu and mushrooms

Who needs takeout, right?! I do make fried rice pretty often, because it’s a great way to use up any leftover veggies or meat (and the whole family always enjoys). For other variations on the theme:

Or, mix up your own variation depending on what you have on hand.

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Jonathan Barrow

Tuesday 14th of July 2020

Fabulous, made it on 7/14/2020.

JennT

Wednesday 8th of July 2020

Rachel, thank you for everything that you do!! What's a good substitute for Edamame? (Severe allergy to soy). For soy sauce, I use Coconut Aminos. Thank you!!!

rachel

Wednesday 8th of July 2020

You could use green peas for the same kind of color and a little protein. Or, you could substitute leftover cooked meat — pork or chicken. Fried rice is pretty versatile. 🙂