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Healthy Home Economist / Archives / Videos / Healthy Chinese: Easy Egg Fried Rice (+ Video)

Healthy Chinese: Easy Egg Fried Rice (+ Video)

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Egg Fried Rice Recipe
  • Fast Healthy Chinese Meal

egg fried rice recipe, healthy chineseLove Chinese takeout?  Here’s a quick way to make healthy Chinese at home without all that MSG! It is one of my family’s favorite ways to eat soaked rice. It can be pared with the healthy protein of your choice including fried eggs (chopped up into small pieces), chicken, beef, or seafood.

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, healthy chinese
5 from 1 vote
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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.

Course Main Course
Cook Time 10 minutes
Total Time 10 minutes
Servings 5
Author Sarah Pope

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

  1. Add coconut oil to a large frypan and cook on medium heat for a minute or so to get hot.

  2. Add in handfuls of the cooked rice and stir for 3-4 minutes to absorb the oil.

  3. Mix in frozen peas and egg pieces.

  4. Stir and cook on medium for 1-2 minutes more.

  5. Taste and add sea salt as necessary.

  6. Serve and enjoy!

Fast Healthy Chinese Meal

Sarah, The Healthy Home Economist

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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: the 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 (19)

  1. 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!

  2. 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/

  3. 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!

  4. 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
  5. 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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