Fried rice with edamame beans and nori

Total time: 40m
Preparation Time: 40m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 605 Kcal, 22g Protein, 81g Carbohydrates, 20g Fat


  • Eggs
  • 1 tbsp sesame oil
  • 3 eggs, beaten
  • Vegetables
  • 1 tbsp peanut oil
  • 120 g edamame, beans removed from the pods
  • 100 g peas, fresh or frozen
  • 200 g pak choi, cut into strips
  • 2 tbsp water
  • Rice
  • 3 tbsp soy sauce
  • 350 g basmati rice (or long-grain rice)
  • 2 tbsp peanut oil
  • 0.5 lime, use only the juice
  • 2 tbsp mirin (rice wine)
  • Toppings & accompaniments
  • 2 nori sheets
  • 1 spring onions incl. green parts, cut into thin rings
  • 60 g preserved ginger
  • 1 tbsp black sesame seeds
  • 2 tbsp soy sauce

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  • Eggs

    Heat the oil in a wide frying pan. Add the eggs and cook over a low heat, moving constantly until the egg mixture solidifies. Remove the eggs from the pan and set aside.
  • Vegetables

    Heat the oil in the same pan. Briefly sauté the peas, edamame beans and pak choi, pour in the water and continue to cook for approx. 2 mins., remove from the pan, set aside.
  • Rice

    Prepare the rice according to the packet instructions, set aside. Heat the oil in the same pan or in a wok. Add the rice, stir fry for approx. 10 mins. Pour in the soy sauce, mirin and lime juice. Add the reserved vegetables and eggs, mix everything together.
  • Toppings & accompaniments

    Cut the nori sheets lengthwise into thirds using scissors, then cut into thin strips. Plate up the fried rice, sprinkle with a little nori, spring onions and sesame seeds, serve the rest with pickled ginger and soy sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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