• 2 cups cooked white or brown rice
  • 1.5 tbsp canola oil
  • 2 tsp/cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp powdered ginger
  • 1/2 cup cooked shelled edamame
  • 1.5 cups of frozen vegetable medley
  • 1 egg beaten
  • 2 tbsp of soy sauce


  1. Place frozen edamame in plenty of boiling water. Let boil for 5-10 minutes. Drain and let cool. Once cooled take a pod and starting at the top run your finger down the pod to push out all of the soy beans. continue until all are shelled.
  2. In a large skillet heat 1 tbsp of canola oil. Once hot add garlic, scallions, and frozen vegetable medley and cook for 3-5 minutes.
  3. Next add the rice, corn, and edamame and stir until everything is cooked about another 3-5 minutes.
  4. Make a well in the center of the pan and add a half tbsp of canola oil and then add the egg. Cook until nearly scrambled and mix into the rice mixture.
  5. Add soy sauce and mix thoroughly. Serve hot!

* Soy beans or Edamame is a great source of protein and fiber and essential fatty acids. It is a great source of iron and folate and are full or vitamins and minerals.

Amount/servings Serving Size Calories Fat Protein Carbohydrate
4 1/2 cup 224 9 g 7 g 31 g

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