Grammy's Kitchen · Fried Rice · Edamame Fried Rice
One of 120 fried rice recipes we measured
from www.skinnytaste.com
14 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 12% | 27% |
| aromatics | 15% | 29% |
| egg | 27% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 555 g | 3 cups leftover cooked brown rice |
| 100 g | 2 egg whites (scrambled) |
| 50 g | 1 whole egg (scrambled) |
| 14 g | 1 tbsp Smart Balance oil |
| 75 g | 1/2 onion (chopped) |
| 6 g | 2 cloves garlic (diced) |
| 5 scallions (chopped, whites and greens separated) | |
| 64 g | 1/2 cup shredded carrots |
| cooking spray | |
| 1 cup ready-to-eat shelled edamame | |
| 32 g | 2 tbsp low sodium soy sauce (tamari for gluten free (or more to taste)) |
| salt and fresh pepper to taste |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Is this really how easy it is to make authentic tasting healthy fried rice?! I added a little bit of sesame oil at the end and used trikona long grain white rice... but kept it the same other than that and was so impressed!! My scrambled egg turned out PERFE” — a cook, 5.0★
“Had some left over brown rice 1.75 cup , and some left over edamame from the tofu bowls that we just made --so put this together and it is a great way to use ingredients from one recipe and make something totally different to have again. I usually add even mor” — a cook, 5.0★