Turmeric is all the craze right now because of its huge number of health benefits. Have you heard about all the things turmeric can do for you? It is most well known for reducing inflammation, but also reduces risks of Alzheimer’s disease, and has been equally as effective at preventing and treating cancers as pharmaceutical drugs (Duke 2007). In the past, I have only used turmeric in my curry dishes. Now, I am trying to put it into more and more dishes to enjoy it’s health benefits. Try it in my turmeric fried rice with edamame recipe!
I love fried rice because it it easy to make, goes together quickly, and lasts well as leftovers. Turmeric paired very well with the other flavors in this dish. I used edamame as my protein because it is easy to keep in the freezer as a pantry staple. I have made this recipe so many times because I always have the ingredients on hand, which is key for my busy schedule!
Variations to the Turmeric Fried Rice with Edamame recipe:
- If you want to reduce carbohydrates in this recipe, try mixing in some cauliflower rice in place of brown rice. Or try steel cut oats (31 g carbs) or quinoa (32 g) in place of the rice (37 g).
- Through in whatever fresh and seasonal vegetables that you have on hand. The more the merrier!
- If you want to make this fried rice vegan, simply omit the eggs. It will be just as good without them!
- I don’t recommend adding more soy sauce or salt to this dish because there are already 4 servings. If your palate really wants more, try a sprinkle of sea salt flakes on your plate, and don’t mix them in. The flakes will hit your tongue first giving you that salty satisfaction.
- 4 cups cooked brown rice, day old preferred
- ½ cup onion, diced
- 1 TBS olive oil, divided
- 4 garlic cloves, minced
- 2 large eggs (optional)
- 12 oz frozen package peas and carrots
- 12 oz frozen package shelled edamame
- 1 tsp red pepper flake
- 1 tsp ground turmeric
- ¼ cup reduced sodium tamari (gluten free) or soy sauce
- Unsalted peanuts, for garnish
- Combine half the olive oil and the onion in a large skillet over medium high heat. Saute until the onion is tender, about 3-5 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove from the pan, or slide to the side.
- Add eggs (optional), stirring to scramble, and cook until opaque, breaking them up with a spatula. Remove from the pan, or slide to the side with the onions if there is space.
- Add peas and carrots, and shelled edamame. Heat until thawed through.
- Add remaining oil to pan and pour in rice. Mix everything together, adding any ingredients back that were removed. Stir in red pepper flake, turmeric, and soy sauce. Heat until the rice is heated through and starting to crisp, stirring frequently.
- Top any servings that will be eaten with peanuts. Store peanuts separately from any leftovers.
What a treat! I love including turmeric in almost all of my meals. Thank you so much for sharing your yummy Turmeric Fried Rice with Edamame with us at the Plant-based Potluck Party. I’m pinning and sharing.
I’m working on including more turmeric, and I loved it in this dish. Thanks!
This is a lovely recipe, quick and healthy, and I love edamame beans, shame they’re not always easy to come by.
In the U.S. I find them easily in the frozen section. You could always substitute with another protein source as well. Enjoy!
Girl, you had me at turmeric! I know it’s all the craze right now and I love it. I absolutely adore the taste it brings to dishes.
This is a fantastic way to use up leftover rice too. I’m all about quick, easy weeknight dinners =)
I am all about quick dinners too. I love to cook, but it makes time for other fun things as well!
These looks delicious Allison! Love your addition of turmeric, so many good studies out on that showing the benefits. 🙂
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
Yes, turmeric is awesome! Thanks for hosting!