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Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.
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
Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.
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
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Melt the butter in a frying pan and then fry up the eggs over hard. Set the pan aside to cool briefly.
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Add the remaining expeller-pressed coconut oil to a second skillet and heat on medium for a minute or two to warm the oil.
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While the pan is heating up, chop the fried eggs into small pieces about 1/2" in size. Set aside.
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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.
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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.
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Stir in the soy sauce and mix well.
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Taste and add more soy sauce if desired.
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Serve and enjoy!
Yes, I have not made basmati rice before. How do you prepare it?
Thanks – it looks yummy!
sarah,
do you soak the white basmati?
karen
In butter, of course! With more butter on top when it was cooked.
ok, What I want to know is: how were you cooking the broccoli?
I don't have any ready to post at the moment, but let me see what I can dig up.
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?
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!
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
Hi Lisa, brown rice works fine with this recipe!
Sarah…just wondering..would brown rice be totally wrong for this recipe?