Crispy Edamame Fried Rice with Ginger Scrambled Eggs and Spicy Mayo

This crispy fried rice is a textural dream: crunchy edges, tender edamame and silky scrambled eggs all come together in one pan. The umami ginger sauce adds deep savory flavor, while a drizzle of spicy mayo brings just the right amount of heat.

Topped with toasted sesame seeds and fresh scallions, this dish transforms simple pantry staples into a restaurant-quality meal faster than takeout. Perfect for busy weeknights when you crave something satisfying and stress-free.

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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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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 rice in package to break up grains; open package and add soy sauce. Set aside until ready to use in Step 3.
2. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, cabbage and carrot mix and edamame. Cook, stirring occasionally, until veggies are browned and just tender, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. In pan used for veggies, heat a large drizzle of oil over medium-high heat. Add soy sauce-seasoned rice, eggs and half the sesame seeds to pan, then gently press into an even layer. Cook, undisturbed, until rice starts to crisp and eggs start to set, 1-2 minutes.
4. Return veggies to pan and add umami ginger sauce. Cook, mixing everything together and breaking up eggs, until hot and evenly coated in sauce, 1-2 minutes. Divide fried rice between bowls and top with scallion greens, remaining sesame seeds and as much spicy mayo as you like. Serve.

Recipe Tips

FAQ

Can I use leftover rice instead of microwavable rice?

Yes, leftover rice works great. Use about 2 cups of cooked rice and skip the soy sauce addition in step 1-just stir it in later.

Is there a substitute for spicy mayo?

Mix 3 tablespoons mayonnaise with 1 tablespoon sriracha or your favorite hot sauce to make your own spicy mayo.

Can I make this dish vegan?

To make it vegan, omit the eggs and use a vegan egg substitute or extra edamame. Also, ensure your spicy mayo and umami ginger sauce are vegan-friendly.