mushroom, edamame + kale fried “rice”

NEW rice in bowlTastes just like your favorite fried rice, except it’s way healthier because it’s made with quinoa instead. Gluten- and guilt-free! I like this combination of vegetables, but you can easily throw in whatever you have in the fridge — zucchini, carrots, spinach, go crazy! — and it’ll be just as perfect.

We ate it with a piece of fish on the side, but you could easily toss shrimp, chicken or tofu in the pan and mix/cook it altogether. Don’t forget to drizzle it with sesame oil — just a touch — and you’ll feel like you’re having dinner in your local Chinese restaurant.

I adapted this recipe from the always dependable Love & Lemons… and the best part? It tastes even better the next day as leftovers. Throw it in tupperware, bring it to work, and get ready to make some colleagues very jealous.

NEW scallions

NEW in wok

Mushroom, Edamame + Kale Fried “Rice”



  • 2 cups quinoa
  • 3 TBSP grapeseed oil
  • 3 TBSP minced garlic
  • 1 bunch scallions, sliced thin
  • couple handfuls of shiitake or crimini mushrooms, sliced
  • 1 cup frozen edamame
  • few handfuls of kale, stemmed and chopped
  • 1/2 cup basil, thinly cut
  • 3 large eggs, beaten
  • 3 TBSP low sodium soy sauce
  • red chili pepper flakes and sriracha, to taste


  1. Cook quinoa according to package and set aside in a bowl.
  2. Heat oil in wok or large frying pan over medium heat and add garlic and scallions. Cook for about a minute then add mushrooms, then kale. Saute for 3 minutes together.
  3. Add quinoa, frozen edamame and basil and cook another 3 minutes, stirring constantly.
  4. Make a well in the center of the mixture, exposing the bottom of the pan. Put the egg and soy sauce in the well, stirring until cooked through.
  5. Break up egg mixture with a spoon and stir into rest of quinoa, vegetable mixture in the pan until golden brown, another 2-3 minutes.
  6. Add red pepper flakes and sriracha to taste, then a bit more soy sauce, stir, then serve.

A Recipe From Jamie Stelter |

4 thoughts on “mushroom, edamame + kale fried “rice”

    • Thanks so much, Courtney! I’m so happy you enjoyed the recipe… I think this one is even better as leftovers for lunch.

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