Vegetarian Fried Rice with Shiitakes and Edamame

Day-old cooked rice is slightly dried out and works better for stir fries, so use your leftovers to make this meat-free main even faster.

Total Time:
Level: Easy
Yield: 4 servings


  • 5 tbsp. fresh lime juice, plus wedges for serving
  • 2 tbsp. reduced sodium soy sauce
  • 2 tsp. fish sauce
  • 1 tsp. sugar
  • 4 tbsp. canola oil
  • 8 oz. tiny shiitake mushrooms, (or shiitake mushroom caps, slices)
  • 4 green onions, thinly sliced
  • 1″ piece ginger, peeled and cut into matchsticks
  • 2 cloves garlic, thinly sliced
  • 1 jalepeño chile, seeded if desired, thinly sliced
  • 4 c. Cooked basmati rice
  • 1 c. edamame, thawed if frozen
  • 4 large fried eggs
  • Fresh cilantro leaves, for serving


  1. In a small bowl, combine the lime juice, soy sauce, fish sauce and sugar.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, then mushrooms and cook, tossing until just golden brown, 2 to 3 minutes; transfer to a plate.
  3. Return skillet to medium-high heat. Add 2 tablespoons oil, then green onions, ginger, garlic and jalapeño and cook, stirring for 1 minute. Add the rice and edamame and cook, tossing to combine for 1 minute.
  4. Add the soy sauce mixture along with reserved mushrooms and toss to combine. Top each serving with an egg. Serve with fresh cilantro and lime wedges, if desired.
Nutritional information (per serving): About 490 cals, 18 g protein, 53 g carbs, 24 g fat (13 g sat), 4 g fiber, 575 mg sodium.

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