This recipe is a healthier version of that old take out staple. Edamame is one of my favorite healthy protein sources and kimchi is full of probiotics (lactobacilli). I love all kinds of Korean food. You know, all kimchi all the time! So basically this recipe has all of my favorite things – lightened up, healthy protein, easy to make, gluten free, and SO delicious! It’s a recipe I make again and again and I hope you will too!
Get the recipe…
Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Bloglovin’, Facebook, or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).Print
Edamame and Kimchi Fried Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- 6 cups of cooked brown rice
- 4 eggs, scrambled
- 2 tablespoons peanut oil
- 1 large onion, diced
- 1 cup kimchi, diced (I just used the whole jar)
- 5 scallions, chopped, whites and greens separated
- 4 cloves garlic, minced
- 1 cup shredded carrots
- 2 cups shelled edamame
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Heat 1 tablespoon peanut oil in large wok and cook the whisked eggs. Remove to plate.
- Heat remaining tablespoon of peanut oil until almost smoking. Add onion, garlic, scallion whites and carrots. Cook about 60-90 seconds, careful not to burn.
- Add kimchi and a little bit of kimchi liquid and stir fry another minute.
- Add rice and stir fry another minute, breaking up clumps
- Add cooked egg and edamame and cook while mixing well, 2-4 minutes.
- Remove from heat and add sesame oil, soy sauce and scallion greens
- If desired, top with a fried egg.
Keywords: Kimchi, Korean, Fried Rice, Edamame