Edamame, vegetable and rice stir-fry
Nutrition per serving
A complete plant-based stir-fry: fried rice with edamame and crunchy vegetables in a soy and sesame sauce. High in plant protein and colourful, it is a healthy, quick dinner with Asian flavours.
Prep: 15 min | Cooking: 12 min | Servings: 2 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 336 kcal · 16 g protein · 46 g carbohydrate · 10 g fat
Ingredients
- 200 g cooked rice
- 150 g edamame beans
- 1 carrot
- 1 pepper
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Method
- Stir-fry the carrot and pepper over a high heat.
- Add the edamame and the cooked rice.
- Season with soy sauce and sesame oil.
- Sprinkle with sesame seeds.
Nutritional benefits
Edamame (young soya beans) are rich in complete plant protein and fibre, which makes this stir-fry filling and 100% plant-based. The rice provides energy, the vegetables vitamins and the sesame healthy fats. A complete, colourful dish that also helps cut food waste (ideal for leftover rice).
Variations and substitutions
- With tofu for even more protein.
- With brown rice for more fibre.
- With more vegetables: mangetout, mushrooms.
- Spicier: ginger, garlic, sriracha.
Storage and make-ahead
Keeps for 2 days and can be reheated in a frying pan. Ideal for a lunchbox.
💡 Good to know
Use cold rice from the day before: it fries without sticking and the grains stay separate.
Related reading
Discover more vegetarian recipes · vegan recipes · high-protein recipes · dairy-free recipes.
Foods in this recipe: rice · edamame beans · carrot · pepper · soy sauce.
You might also like these recipes: Baked falafels · Chickpea crackers · Scrambled tofu.
