This easy egg fried rice recipe is healthy, inexpensive, and better than some of your favorite takeout! It’s so tasty that it made it into our first cookbook and readers tell us they cook it regularly for their families. Freezing instructions included.
“I’ve actually been making this recipe for a few years, and decided I finally needed to leave a review. I love making this using up the odds and ends from whatever veggies I have left from the week! The sauce is what makes this dish! It’s a great go-to recipe!” 
– Diana
7 Reasons We Love This Easy Recipe
It’s worth saving bookmarking or Pinning our fried rice recipe for these stellar reasons.
- Satisfying: It’s full of flavor and is filling even without meat. My husband and some of my kids (there’s always a picky one, right?) love it.
- Good for You: It’s packed full of fiber, good fat, protein, vitamins, and minerals.
- One Pan Wonder: I only get one pan dirty. Woo hoo!
- Versatile: You can use up any vegetables in the fridge and freezer. Seriously, feel free to use whatever you’ve got for this one. In addition to the veggies listed in the recipe, I’ve used onions, green beans, bamboo shoots, and cauliflower. The possibilities are endless.
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Kid-Friendly: The addition of brown sugar makes this particular sauce kid-friendly. Who doesn’t like their veggies with a little sugar on them?
- Cheap: This healthy main dish is CHEAP! I estimate that this dinner, even when using organic eggs, cost me less than $10 to feed 4 people.
- Freezer-Friendly: Since freezer cooking in our speciality, we especially love freezing in this small portions for lunches. Instructions below.
Ingredients Needed
Another benefit of this egg fried rice is that you likely have many of these simple, pretty darn healthy ingredients already on hand.
For Sweet Soy Sauce:
- Soy sauce – Sub coconut aminos for a gluten-free option.
- Brown sugar – Sub maple syrup.
- Butter – Sub coconut oil or olive for dairy-free version.
- Dried minced onion – Sub 1 teaspoon onion powder.
For Fried Rice:
- Avocado or olive oil – For sautéing the eggs and vegetables.
- Large eggs – The main protein of the dish.
- Broccoli and carrots – Finely chop these all to the same size. You could also use asparagus, sugar snap peas, or green beans.
- Salt and pepper
- Garlic cloves – Use the jarred pre-minced kind as a time saver.
- Frozen peas
- Cooked brown rice – For best texture, cook the rice ahead of time and let it get cold in the fridge. For a shortcut, grab Uncle Ben’s Ready Rice from the store. You can also replace all or part of the rice with cooked, drained cauliflower rice or white rice.
Equipment Needed
Gather up these items before getting started.
- Chef’s knife – Be sure to sharpen it before starting.
- Cutting board – For chopping the vegetables.
- Measuring cups and spoons
- Small pot – For the sauce.
- Whisk – For the eggs.
- Small mixing bowl or large glass measuring cup – For the eggs.
- 1 dinner plate
- 12-inch non-stick skillet or wok – To cook the veggies, chicken, and eggs. Make sure it’s large, because you’ll toss everything together in this pan at the end.
- Wooden spoon or silicone spatula – For stirring the sauce, veggies, and eggs while they cook.
How to Make Fried Rice with Egg
The full, printable recipe is below, but here’s the basic method for this easy fried rice so you can see the process.
Make Sauce
Add all the sauce ingredients to a small pot. Warm over medium-low heat and make sure it doesn’t boil over. Keep warm while moving to next steps.
Cook Eggs
Add the eggs to a small mixing bowl or glass measuring cup and whisk until beaten. Heat 1 tablespoon oil in a large (12-inch) non-stick skillet over medium-high heat until shimmery. Pour in the beaten eggs. Cook for 2 minutes or until set, stirring frequently and breaking up the eggs into small pieces. Remove to a plate and set aside.
Saute Veggies
Wipe pan out and add 1 tablespoon more of oil to pan. Once the oil is hot, saute the broccoli and carrots until tender, about 4-6 minutes, seasoning lightly with salt and pepper as they cook. Add the garlic and stir for 1 minute.
Combine
Turn the heat to low. Gently stir in the peas, rice, and eggs. Drizzle about 3/4ths of the sauce over the rice and toss to combine. Taste and add more, if desired. Stir until everything is warmed through and serve.
What to Serve with Egg Fried Rice
Egg fried rice is a delicious and versatile dish that can be served as a standalone meal or as part of a larger spread. Here are some suggestions for what you can serve alongside fried rice with egg:
How to Freeze Fried Rice
This is actually one of my very favorite make ahead freezer meals! I prep a double batch on the weekends and freeze it in 2-cup Pyrex containers for lunches.
Here’s how to freeze it:
Freeze For Later: Prepare according to the recipe, fully cool the rice, and then freeze flat in a gallon-sized freezer bag or in individual freezer containers with lids.
Prepare From Frozen: Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting in a microwave-safe bowl. Warm gently in the microwave or over low heat in a skillet, stirring occasionally.
P.S. If you like this healthy, weeknight recipe, we think you’ll love our delicious chicken marinades as well. Have them sent to your inbox right now…
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Egg Fried Rice with Sweet Soy Sauce
This easy egg fried rice recipe is healthy, inexpensive, and better than some of your favorite takeout! It’s so tasty that it made it into our first cookbook and readers tell us they cook it regularly for their families. Freezing instructions included.
Ingredients
For Sweet Soy Sauce:
- 1/4 cup soy sauce (sub: coconut aminos for gluten-free option)
- 1/4 cup brown sugar (sub: maple syrup)
- 2 tablespoons butter (sub: olive oil or coconut oil for dairy-free version)
- 2 tablespoons dried minced onion (sub: 1 teaspoon onion powder)
For Fried Rice:
- 2 tablespoons avocado or olive oil, divided
- 6 large eggs
- 1 cup finely chopped broccoli (sub: chopped asparagus)
- 1 cup finely chopped carrots
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 1/2 cup frozen peas
- 4 cups cooked, cold brown rice*
*For best texture, cook the rice ahead of time and let it get cold in the fridge. You can also replace all or part of the rice with cooked, drained cauliflower rice.
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Instructions
Note before beginning: This recipe goes fast once you start cooking. Be sure to cook and refrigerate the rice ahead of time, beat the eggs, and pre-chop the veggies. Have them waiting next to the skillet.
- Make Sauce: Add all the sauce ingredients to a small pot. Warm over medium-low heat and make sure it doesn’t boil over. Keep warm while moving to next steps.
- Cook Eggs: Add the eggs to a small mixing bowl or glass measuring cup and whisk until beaten. Heat 1 tablespoon oil in a large (12-inch) non-stick skillet over medium-high heat until shimmery. Pour in the beaten eggs. Cook for 2 minutes or until set, stirring frequently and breaking up the eggs into small pieces. Remove to a plate and set aside.
- Saute Veggies: Wipe pan out and add 1 tablespoon more of oil to pan. Once the oil is hot, saute the broccoli and carrots until tender, about 4-6 minutes, seasoning lightly with salt and pepper as they cook. Add the garlic and stir for 1 minute.
- Combine: Turn the heat to low. Gently stir in the peas, rice, and eggs. Drizzle about 3/4ths of the sauce over the rice and toss to combine. Taste and add more, if desired. Stir until everything is warmed through and serve.
Freeze For Later: Prepare as directed, fully cool, and then freeze flat in a gallon-sized freezer bag or in individual freezer containers with lids.
Prepare From Frozen: Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting in a microwave-safe bowl. Warm gently in the microwave or over low heat in a skillet, stirring occasionally.
Notes/Tips
- Gluten-Free Version: Use coconut aminos or Tamari gluten-free soy sauce in place of the soy sauce.
- Dairy-Free Version: Use olive oil or coconut oil in place of the butter.
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