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Healthy Home Economist / Archives / Videos / Easy Egg Fried Rice

Easy Egg Fried Rice

by Sarah Pope / Affiliate Links ✔

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  • Serving Suggestions
  • Egg Fried Rice+−
    • Ingredients
    • Instructions

Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.

egg fried rice with peas on a plate with fork

Love Chinese takeout? Here’s an easy way to make egg fried rice, one of the most popular Asian dishes.

Shrimp fried rice is another common variation.

Fried rice is simple to transform into a healthy dish at home that is free of the headache-inducing MSG and toxic vegetable oils common in restaurant versions.

It’s also one of the most budget-friendly meals you can make in only 10 minutes!

Making it yourself also avoids the problem of toxic and wasteful takeaway packaging.

Homemade fried rice, the key ingredient, is one of my family’s favorite ways to use leftover soaked basmati rice.

Any leftover rice will do, though, including wild rice.

Note that whatever type you choose, be sure to source clean, arsenic-free rice from a quality vendor you trust.

Serving Suggestions

Fried rice can be paired with the healthy protein of your choice to transform it from a side dish into a main meal.

Suggested options include:

  • Fried eggs (featured in the recipe below)
  • Chicken
  • Beef
  • Seafood

Feel free to choose whatever protein option you enjoy the most or is available on any given day.

egg fried rice with peas on a plate with fork
5 from 3 votes
Print

Egg Fried Rice

Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.

Course Main Course
Cuisine asian
Keyword easy, fast, healthy
Cook Time 10 minutes
Total Time 10 minutes
Servings 3
Calories 312 kcal
Author Sarah Pope

Ingredients

  • 3 cups leftover cooked rice
  • 3 Tbsp expeller pressed coconut oil
  • 1 Tbsp butter
  • 3 eggs fried and chopped into small pieces
  • 1/2 cup frozen peas or frozen carrots and broccoli
  • 2 Tbsp soy sauce

Instructions

  1. Melt the butter in a frying pan and then fry up the eggs over hard. Set the pan aside to cool briefly.

  2. Add the remaining expeller-pressed coconut oil to a second skillet and heat on medium for a minute or two to warm the oil.

  3. While the pan is heating up, chop the fried eggs into small pieces about 1/2" in size. Set aside.

  4. Add handfuls of the cold, cooked, leftover rice to the heated skillet and stir for 3-4 minutes to fully absorb and distribute the oil.

  5. Mix in frozen peas and chopped fried egg pieces with the rice mixture. Stir and cook on medium for 2-3 minutes more to heat through.

  6. Stir in the soy sauce and mix well.

  7. Taste and add more soy sauce if desired.

  8. Serve and enjoy!

Nutrition Facts
Egg Fried Rice
Amount Per Serving (1 cup)
Calories 312 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 11g55%
Monounsaturated Fat 1g
Cholesterol 25mg8%
Potassium 104mg3%
Carbohydrates 45g15%
Fiber 2g8%
Protein 6g12%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
healthy fried rice with chopsticks in brown bowl
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Category: Egg Recipes For Dinner, Egg Recipes For Lunch, Main Courses, Rice Recipes, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (20)

  1. S

    Jul 3, 2024 at 4:37 am

    5 stars
    I don’t eat rice anymore but I’d use coconut aminos in place of soy as they to me, taste close to identical.

    Reply
  2. Helen Humphreys

    May 2, 2022 at 4:55 am

    5 stars
    Looking forward to making this tomorrow. Thanks Sarah

    Reply
    • Sarah Pope

      May 2, 2022 at 8:38 am

      Me too! I’m probably going to make it with shrimp (instead of egg) for dinner tonight!

  3. Deborah

    Jan 7, 2020 at 11:04 am

    We made this for dinner last night with your homemade teriyaki sauce. It was delicious! Thank you for the recipe. We will be putting this on our menu rotation for sure. I used the organic white basmati rice however I did not soak it overnight because we decided last minute to make this. From your other articles I read it should be soaked to remove the phytic acid. Would the same soak with something acidic also remove the talc and most of the arsenic?

    Reply
    • Sarah Pope MGA

      Jan 7, 2020 at 11:08 am

      Here are the pros and cons of soaking white rice and considerations for whether it is worth the effort. https://www.thehealthyhomeeconomist.com/cooking-soaked-white-rice/

  4. Deborah

    Jan 6, 2020 at 12:09 pm

    Sarah,
    Do you still use San J Teriyaki sauce? I thought I read somewhere that you stopped using it because the canola oil they used was GMO. Thank you! I am making this for dinner tonight! Looking forward to it.

    Reply
    • Sarah Pope MGA

      Jan 6, 2020 at 12:32 pm

      I stopped using San J many years ago. Last time I checked, it still had canola oil in it!

      I make my own teriyaki sauce now. Here’s the recipe. https://www.thehealthyhomeeconomist.com/homemade-teriyaki-sauce/
      Enjoy!

  5. Becky

    May 15, 2013 at 8:57 pm

    Could you talk more about your deli meat of choice? I didn’t know there were any that were good, but there must be since you use them!

    Reply
  6. Sarah, the Healthy Home Economist

    Jul 21, 2010 at 12:30 pm

    I bring the right amount of filtered water to a boil, add a few tbl of butter and a bit of sea salt, add the right amount of rice and simmer for about 15 minutes.

    Reply
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