Egg Fried Rice Recipe

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Egg Fried Rice Recipe

Whether as a side dish or as a main course, egg fried rice is a tasty and filling vegetarian meal! Since you can cook this at home, there’s no need to order Chinese!
This recipe with Asian influences offers a variety of vegetables and protein that will keep you energized all day long.

Homemade egg fried rice recipe

Making egg fried rice is a good way to use up leftover white rice, vegetables, and any type of meat. To have this today, I even purposefully made extra white rice last night. It contains protein from the eggs and fiber from the vegetables, which when paired with the grains high in carbohydrates makes for a filling meal!
This is one of my go-to dishes for our typical menu rotation because it is a dish that is both highly adaptable and reasonably priced. It complements nearly every main dish. In fact, I could eat it all by itself. This is modeled after the teppanyaki prepared by the hibachi chef, if you’ve ever eaten there. Don’t forget to make some yum yum sauce to go with it!

Try Serving this dish with our Crispy Baked Chicken Thighs

Prep Time: 10 minutes
Cook Time: 20 minutes.
Total Time: 30 minutes
Servings: 4 servings
Calories: 479kcal
Author: Catalina Castravet


  • 2 tablespoons sesame oil
  • 1 1/2 cups frozen mixed veggies (I used peas and diced carrots blend – no need to thaw)
  • 1 cup canned sweet corn (drained)
  • 1/2 cup fresh green onions (chopped)
  • 1 cup sweet snap peas (fresh)
  • 4 cloves garlic (minced)
  • 6 large eggs (lightly beaten)
  • 4 cups cooked rice (white or brown)
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine
  • Salt and pepper (optional and to taste)


  • Place a large non-stick skillet or wok over medium-high heat, add the sesame oil and minced garlic, cook stirring for 30 seconds.
  • Add the peas, carrots, corn, green onions, snap peas and cook stirring for about 2 minutes, or until vegetables begin to soften.
  • Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes. Serve warm.


Calories: 479kcal | Carbohydrates: 67g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 664mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4314IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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