Egg Fried Rice with Edamame Beans by @cuisinovia

30 min

4 servings

🍚

200 g

Brown rice

🫒

45 ml

Olive oil

🧄

6 g

Garlic

🫚

6 g

Ginger

🥕

400 g

Mixed Chinese wok vegetables

🌽

80 g

Frozen corn

🧅

1

Onion

🫗

15 ml

Sesame oil

🥚

100 g

Eggs

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫘

160 g

Edamame

🐚

15 ml

Oyster sauce

🥢

30 ml

Soy sauce

🌶️

30 ml

Sweet chilli sauce

🧅

15 g

Spring onions

🍋

65 g

Lime

  1. Chop
    • garlic
    • spring onion
    • fresh ginger

    Finely chop 2 cloves garlic and 1 spring onion; finely chop or grate 1 tablespoon fresh ginger.

  2. Cook
    • brown rice

    Cook 1 cup brown rice in a saucepan according to its package instructions, taking care not to overcook it.

  3. Spread
    • brown rice

    Spread the cooked brown rice over a baking tray and let it cool completely.

  4. Combine
    • oyster sauce

    Combine 1 tablespoon oyster sauce, 2 tablespoons soy sauce, and 2 tablespoons sweet chili sauce in a small bowl.

  5. Heat
    • olive oil

    Heat 3 tablespoons olive oil in a large skillet over medium-high heat.

  6. Add
    • garlic
    • fresh ginger

    Add the chopped garlic and fresh ginger; sauté until fragrant and lightly golden, about 1 minute.

  7. Add
    • Chinese wok mixed vegetables
    • Onion
    • Spring onions

    Add 1 packet Chinese wok mixed vegetables and stir-fry for 2 to 3 minutes, stirring occasionally.

  8. Add
    • frozen corn
    • brown rice

    Add 1/2 cup frozen corn and the cooled cooked brown rice; stir-fry for 2 minutes.

  9. Step
    • brown rice

    Push the rice mixture to the edges of the skillet, creating an empty space in the center.

  10. Pour
    • sesame oil
    • eggs

    Pour 1 tablespoon sesame oil into the empty space and crack in 2 eggs.

  11. Mix
    • eggs
    • brown rice

    Scramble the eggs with the spatula until set, then mix them through the rice.

  12. Add
    • spring onion
    • shelled edamame beans

    Add the chopped spring onion and 1 cup shelled edamame beans; stir to combine.

  13. Pour
    • oyster sauce
    • Salt

    Pour in the prepared sauce and season with salt and black pepper.

  14. Stir-fry
    • lime
    • shelled edamame beans

    Stir-fry for 1 minute until hot and evenly coated, then serve with lime wedges and extra edamame if desired.

Egg Fried Rice with Edamame Beans by @cuisinovia

30 min

4 servings

🍚

200 g

Brown rice

🫒

45 ml

Olive oil

🧄

6 g

Garlic

🫚

6 g

Ginger

🥕

400 g

Mixed Chinese wok vegetables

🌽

80 g

Frozen corn

🧅

1

Onion

🫗

15 ml

Sesame oil

🥚

100 g

Eggs

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫘

160 g

Edamame

🐚

15 ml

Oyster sauce

🥢

30 ml

Soy sauce

🌶️

30 ml

Sweet chilli sauce

🧅

15 g

Spring onions

🍋

65 g

Lime

Preparation Steps

  1. Step 1/14

    Finely chop 2 cloves garlic and 1 spring onion; finely chop or grate 1 tablespoon fresh ginger.

    🧄garlic
    🧅spring onion
    🫚fresh ginger
    🔪knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/14

    Cook 1 cup brown rice in a saucepan according to its package instructions, taking care not to overcook it.

    🍚brown rice
    🍲saucepan
    🥄measuring cup

  3. Step 3/14

    Spread the cooked brown rice over a baking tray and let it cool completely.

    🍚brown rice
    🍳baking tray

  4. Step 4/14

    Combine 1 tablespoon oyster sauce, 2 tablespoons soy sauce, and 2 tablespoons sweet chili sauce in a small bowl.

    🐚oyster sauce
    🥢soy sauce
    🌶️sweet chili sauce
    🥣small bowl
    🥄measuring spoons

  5. Step 5/14

    Heat 3 tablespoons olive oil in a large skillet over medium-high heat.

    🫒olive oil
    🍳large skillet
    🥄measuring spoons

  6. Step 6/14

    Add the chopped garlic and fresh ginger; sauté until fragrant and lightly golden, about 1 minute.

    🧄garlic
    🫚fresh ginger
    🍳large skillet
    🥄spatula

  7. Step 7/14

    Add 1 packet Chinese wok mixed vegetables and stir-fry for 2 to 3 minutes, stirring occasionally.

    🥕Chinese wok mixed vegetables
    🍳large skillet
    🥄spatula

  8. Step 8/14

    Add 1/2 cup frozen corn and the cooled cooked brown rice; stir-fry for 2 minutes.

    🌽frozen corn
    🍚brown rice
    🍳large skillet
    🥄spatula

  9. Step 9/14

    Push the rice mixture to the edges of the skillet, creating an empty space in the center.

    🍚brown rice
    🍳large skillet
    🥄spatula

  10. Step 10/14

    Pour 1 tablespoon sesame oil into the empty space and crack in 2 eggs.

    🫗sesame oil
    🥚eggs
    🍳large skillet
    🥄spatula
    🥄measuring spoons

  11. Step 11/14

    Scramble the eggs with the spatula until set, then mix them through the rice.

    🥚eggs
    🍚brown rice
    🍳large skillet
    🥄spatula

  12. Step 12/14

    Add the chopped spring onion and 1 cup shelled edamame beans; stir to combine.

    🧅spring onion
    🫘shelled edamame beans
    🍳large skillet
    🥄spatula

  13. Step 13/14

    Pour in the prepared sauce and season with salt and black pepper.

    🐚oyster sauce
    🥢soy sauce
    🌶️sweet chili sauce
    🧂salt
    ⚫black pepper
    🍳large skillet
    🥄spatula

  14. Step 14/14

    Stir-fry for 1 minute until hot and evenly coated, then serve with lime wedges and extra edamame if desired.

    🍋lime
    🫘shelled edamame beans
    🍳large skillet
    🥄spatula
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Oils, Vegetables, Herbs and Spices, Eggs, Seasonings, Sauces, Fruits

Ingredients

Brown rice, Olive oil, Garlic, Ginger, Mixed Chinese wok vegetables, Frozen corn, Onion, Sesame oil, Eggs, Salt, Pepper, Edamame, Oyster sauce, Soy sauce, Sweet chilli sauce, Spring onions, Lime

Notes

Garlic (finely chopped), Ginger (finely chopped or grated), Mixed Chinese wok vegetables (Edesma brand), Frozen corn (Edesma brand), Onion (fresh, finely chopped), Salt (to taste), Pepper (to taste), Edamame (peeled, Edesma brand), Oyster sauce (for the sauce), Soy sauce (for the sauce), Sweet chilli sauce (for the sauce), Spring onions (added with the edamame, amount not given), Lime (sliced, for serving)

Allergens

Sesame, Egg, Molluscs, Soy, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

510 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 58g, Fat: 24g, Fiber: 9g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 1280mg, Potassium: 620mg, Iron: 3.5mg, Calcium: 95mg

Vitamins

Vitamin C: 28mg, Vitamin A: 420µg RAE, Vitamin K: 58µg, Folate: 160µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large skillet, spatula, baking tray, saucepan, knife, cutting board, measuring spoons, measuring cup, small bowl

Appliances

Stove, Refrigerator, Freezer

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Asian, Chinese

Geographic

to inform

Various

Aspect

Texture

Tender, Fluffy, Crisp-tender, Chewy

Flavors

Savory, Umami, Sweet, Spicy, Nutty, Gingery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before storing,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Freeze in airtight portions,Thaw in the refrigerator before reheating)