5 from 33 votes
Egg Fried Rice
Egg Fried Rice features cold, cooked white rice stir-fried with diced carrots and onions, garlic, and ginger for aromatic flavor. Butter and soy sauce create a savory base, while scrambled eggs cooked in the rice add protein and a rich texture. Finishing with green onions imparts freshness and mild pungency to this versatile side or main dish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
368 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, American
Ingredients
- 1 cup white rice cooked per package directions
- 2 tablespoons sesame oil
- ½ cup carrot diced
- ½ cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 3 tablespoons butter
- 3 tablespoons soy sauce
- 2 large egg beaten
- ¼ cup green onion thinly sliced
Instructions
- Cook the rice according to package directions. After cooking, pour into a bowl and place in the refrigerator to cool white cooking the vegetables.
- In a large non-stick skillet or wok, heat the sesame oil over medium heat.
- Add in the diced onion and carrot and cook for 3-4 minutes until the vegetables soften and start to brown a little.
- Add the ginger and garlic, stir and cook for 1 more minute.
- Then add the butter and allow it to melt in the skillet.
- Stir in the rice.
- Add the soy sauce and continue cooking the rice, stirring occasionally, until it is heated through.
- Make a well/hole in the center of the rice and add beaten eggs.
- Let the eggs cook for about 30 seconds, then scramble and mix them into the rice.
- Take the skillet off the heat and add green onions to the fried rice.
Cup of Yum
Notes
- Jasmine or basmati rice works well for fluffy texture.
- Fresh ginger and garlic can be replaced with powdered forms or paste.
- Add 1-2 teaspoons sriracha or chili sauce with soy sauce to increase spiciness.
- Include extra diced vegetables like broccoli or peas to boost nutrition.
- Cooked meats like chicken, pork, or shrimp can be added for protein.
- Sesame oil may be substituted with other vegetable oils if preferred.
- Eggs can be omitted or replaced with diced tofu for vegetarian versions.
Nutrition Information
Serving
1serving
Calories
368kcal
(18%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
116mg
(39%)
Sodium
872mg
(36%)
Potassium
222mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3133IU
(63%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 368
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 872mg | 36% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3133IU | 63% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.