Versatile and delicious, this Easy Egg Fried Rice recipe can be customized to your liking with the addition of chicken, shrimp, pork, or tofu. It comes together in under 30 minutes and is perfect for moms trying to sneak some extra veggies into dinner!

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I don’t like wasting leftovers, especially when I can transform them into an entirely new and flavorful dinner, like this Easy Egg Fried Rice recipe. Fried rice is perfect for those nights when you have a lot of leftover chicken or pork to use up. Simply mix your preferred protein into vegetable fried rice for a well-balanced and complete meal in no time at all!

Featuring the classic fried rice flavors you love, this easy fried rice recipe contains a mixture of frozen peas, fresh cauliflower florets, and of course, precooked rice. All of which are seasoned with sauteed garlic, ginger, low sodium soy sauce, and sesame oil. 

Not just a main dish, fried rice can be an impressive side dish, too. Serve it with Sweet and Sour Chicken, Homemade Hibachi-Style Chicken, or Oven Roasted Teriyaki Salmon

Regardless of how you serve it, it’s loaded with flavor and easy to make. I guarantee your entire family will be coming back for seconds!

Recipe Ingredients

  • Butter – This greases the skillet while also adding a touch of richness. 
  • Avocado Oil – This is a neutral-tasting oil with a high smoke point. It allows you to sauté the fried rice ingredients at a higher temperature without burning the pan. 
  • Onion – I like to use sweet onions because they develop a deeper caramelization. 
  • Garlic – Use fresh garlic cloves for the best flavor and aroma. 
  • Ginger – For classic Asian-inspired flavor. Freshly minced ginger adds warmth, aroma, and spice. 
  • Frozen Peas – These add pops of color, a hint of sweet flavor, fiber, and plant-based protein. 
  • Cauliflower – This adds bulk and extra nutrients to the dish. You can use either cauliflower pearls or diced florets.
  • Cooked Rice – You will need two to three cups of cooked rice for this easy egg-fried rice recipe. Typically, long-grain rice, such as Jasmine or Basmati, is best for making fried rice. 
  • Soy Sauce – Use low-sodium soy sauce to avoid overdoing it on the salt. 
  • Eggs – These give fried rice a boost of protein. 
  • Kosher Salt and Cracked Black Pepper – Adjust to taste. 
  • Scallions – Used as a garnish and for a refreshing and mild onion-like flavor. 
  • Toasted Sesame Oil – This adds a slightly nutty taste to the finished dish. 
Healthyish Fried Rice - Healthyish Foods

How to Make This Easy Egg Fried Rice Recipe

  1. Sauté. Warm the butter and avocado oil in a large sauté pan over medium heat. Add the diced sweet onion, minced garlic, and ginger, and sweat until fragrant. 
  2. Stir fry. Add the cauliflower pearls (or diced florets), and sauté for 4-5 minutes, stirring frequently. Once softened, add the cooked rice and frozen peas. Stir until well combined. 
  3. Season. Add the low sodium soy sauce into the fried rice, and season with kosher salt and cracked black pepper to taste. 
  4. Scramble. Whisk the eggs in a separate mixing bowl. Push the rice to the side of the pan, and gently pour in the eggs. Once the eggs begin to set, gently stir them until they form a soft scramble. Fold the eggs into the rice once they’re cooked to your liking. 
  5. Garnish and serve. Add a touch of sesame oil to the finished dish, toss together until well combined, and top with freshly chopped scallions. Serve hot from the pan and enjoy! 

Tips for Success

  • In my experience, cold rice browns better than hot rice. It’s best to chill the cooked rice in the refrigerator before adding it to the pan if you have enough time. 
  • Alternatively, you can use Minute Rice cups as a quick, time-saving hack. To get the amount needed for this easy egg fried rice recipe, you’ll need to microwave roughly three to four individual rice cups. Minute Rice doesn’t need to be chilled.
  • When prepping the cauliflower, remove the stems, and use only the florets on top. I like to use pre-cut cauliflower pearls that come in a bag, but you can easily cut the florets from a whole head of cauliflower. 
  • You’ll want the chopped cauliflower florets to be dime-sized or smaller. This way, they will soften quickly in the pan and go undetected by even the pickiest of eaters!
  • Toasted sesame oil is added at the end because it can become bitter-tasting when heated. Untoasted sesame oil is fine for high-heat cooking, but toasted sesame oil should be treated like a seasoning. 

What Else Can I Add to Easy Fried Rice? 

  • Feel free to add as many veggies to your Easy Egg Fried Rice as you’d like! Popular options include carrots, bell peppers, zucchini, and snow peas. 
  • Make it fully plant-based by swapping the eggs with edamame.
  • Personally, I like to add a little sriracha and cilantro on top as garnish. However, you can skip that step if you don’t care for spice. This fried rice tastes great no matter what

Frequently Asked Questions 

What should I serve with this easy fried rice with egg? Even without extra protein from leftover chicken or pork, this easy egg fried rice recipe is balanced enough to serve as your main meal. However, you can still serve it with popular Chinese food sides like egg rolls, dumplings, Roasted Broccoli with Spicy Peanut Sauce, hot and sour soup, and potstickers. 

Or, serve egg fried rice as a side dish, paired with beef and broccoli, sesame chicken, Pan Seared Teriyaki Salmon, Chicken Satay with Spicy Peanut Sauce, and Baked Sesame Chicken

How long do leftovers last? You can store egg fried rice leftovers in an airtight container in the refrigerator for three to four days. Reheat them in the microwave for one minute at a time until warmed through, stirring in between each minute. 

Can I freeze this recipe? Fried rice can be stored in the freezer for up to three months. To freeze, let the fried rice fully cool. Then, spread it out on a baking sheet in a thin, even layer. Place the baking sheet in the freezer for one to two hours. 

Then, transfer the frozen fried rice to sealable plastic bags, and place them back into the freezer for long-term storage. Freezing rice on a baking sheet prevents it from freezing in one big clump!

Healthyish Fried Rice - Healthyish Foods

Easy Egg Fried Rice Recipe

Prepare this egg fried rice recipe in under 30 minutes using precooked rice, quick-cooking veggies, and your favorite protein for an easy meal!
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Equipment

  • 1 saute pan
  • 1 small pot with a lid for cooking the rice

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon avocado oil
  • ½ cup sweet onion, diced small
  • 1 teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • ½ cup frozen peas
  • ¾ cup cauliflower, florets or pearls
  • 2-3 cups cooked rice, see above for tips, about ¾ cup dry rice
  • 1.5-2.5 tablespoons low sodium soy sauce, depending on taste preferences
  • 2-3 eggs, depending on size
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 2 tablespoons scallions, as garnish
  • ½ – 1 teaspoon toasted sesame oil, as a finishing oil

Instructions 

  • Add butter and avocado oil to a large saute pan over medium heat. Next, add the diced sweet onion, minced garlic and ginger to the pan. Sweat until fragrant.
  • Then, add the cauliflower pearls. Saute for 4-5 minutes, stirring frequently. Once softened, add the cooked rice and frozen peas. Stir until well combined.
  • Next, add the low sodium soy sauce. Stir well. Season with salt and black pepper to taste.
    In a separate bowl, whisk your eggs. Push all of the rice to one side of the pan, and gently pour in the whisked eggs.
    Once the eggs begin to set, gently stir them until they form a soft scramble. Once the eggs are cooked to your liking, fold them into the rice. Add a touch of toasted sesame oil to finish the dish. Toss until well combined, then top with fresh cut scallions and serve hot.

Notes

How long do leftovers last? You can store egg fried rice leftovers in an airtight container in the refrigerator for three to four days. Reheat them in the microwave for one minute at a time until warmed through, stirring in between each minute.

Nutrition

Serving: 1serving, Calories: 234kcal, Carbohydrates: 29g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 89mg, Sodium: 364mg, Potassium: 223mg, Fiber: 2g, Sugar: 2g, Vitamin A: 375IU, Vitamin C: 19mg, Calcium: 40mg, Iron: 1mg