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I feel that white rice is better than brown rice for this recipe. Feel free to use whatever you enjoy most, however. Wild rice is also delicious and actually the most nutritious choice of the three.
Egg Fried Rice Recipe
10 minute recipe for egg fried rice with additional frozen vegetables. Ingredients include a recommended healthy fat for cooking and traditionally brewed soy sauce.
Cook Time 10 minutes
Total Time 10 minutes
Servings 5
Ingredients
- 2-3 cups leftover cooked rice
- 3 Tbl expeller pressed coconut oil
- 3 eggs fried and chopped into small pieces
- 1/2 cup frozen peas
- teriyaki sauce or soy sauce
- sea salt to taste
Instructions
Add coconut oil to a large frypan and cook on medium heat for a minute or so to get hot.
Add in handfuls of the cooked rice and stir for 3-4 minutes to absorb the oil.
Mix in frozen peas and egg pieces.
Stir and cook on medium for 1-2 minutes more.
Taste and add sea salt as necessary.
Serve and enjoy!
Fast Healthy Chinese Meal
Sarah, The Healthy Home Economist
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Sarah…just wondering..would brown rice be totally wrong for this recipe?
Hi Lisa, brown rice works fine with this recipe!
One of my family staples! When I make a roast chicken I make extra rice and voila clean out the veg from the fridge before farmers market and instant delish chinese!
😉
Jani
Fried rice is a favorite here! I always add some chopped scallions, LOTS of chopped garlic, and minced, fresh ginger. Really, with the eggs and a bit of chicken or shrimp, it is nearly a complete meal. I usually have some kind of tossed, chopped salad to go with it, so we get something raw and fresh, too. Great video!
We LOVE Chinese food and have missed it terribly since our journey began towards real food. However, this is not one of our particular favorites…do you have any more recipes to share or a resource you could recommend for home-made chinese food?
I don't have any ready to post at the moment, but let me see what I can dig up.
ok, What I want to know is: how were you cooking the broccoli?
In butter, of course! With more butter on top when it was cooked.
sarah,
do you soak the white basmati?
karen
Yes, I have not made basmati rice before. How do you prepare it?
Thanks – it looks yummy!
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.
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!
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.
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!
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?
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/