Shrimp and Edamame Fried Rice with Spicy Mayo

This one-pan shrimp and edamame fried rice is a flavor-packed weeknight winner. Crispy rice, tender shrimp and silky scrambled eggs create a delightful texture, while umami ginger sauce and spicy mayo add depth and heat. Topped with sesame seeds and fresh scallions, it’s a restaurant-quality meal ready in 20 minutes.

Perfect for busy nights, this dish uses simple ingredients and comes together quickly. The combination of crunchy cabbage, sweet carrots and protein-rich edamame makes it satisfying and nutritious. Serve it as a main dish or a hearty side.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Crack eggs into a small bowl and whisk until smooth. Massage the rice package to break up grains, then open and add soy sauce. Set aside.
2. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add scallion whites, cabbage and carrot mix and edamame. Cook, stirring occasionally, until veggies are browned and tender, 2-3 minutes. Transfer to a plate and wipe out the pan.
3. In the same pan, heat another drizzle of oil over medium-high heat. Add the soy sauce-seasoned rice, eggs and half the sesame seeds. Gently press into an even layer. Cook undisturbed until rice starts to crisp and eggs begin to set, 1-2 minutes.
4. Return the veggies to the pan and add umami ginger sauce. Cook, mixing everything together and breaking up the eggs, until hot and evenly coated, 1-2 minutes. Divide fried rice between bowls, top with scallion greens, remaining sesame seeds and spicy mayo to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for edamame?

Frozen peas or shelled soybeans work well as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan to restore crispiness.