Easy Egg Fried Rice

Easy Egg Fried Rice

One of my favorite traditions growing up was choosing dinner on your birthday 🙂

We started this tradition at a really young age, as far back as I can remember in elementary school.

When you knew your birthday was coming up, you got to pick what your parents made for dinner that night!

As a kid, I had two favorite meals:

  • Pepperoni pizza from the local pizza joint, Mission Pizza
  • Homemade lemon chicken & fried rice

Like, I could eat those 2 meals all day every day and be 100% happy.

So, every year, on my birthday in February, I would special request lemon chicken & fried rice, with my favorite strawberry shortcake for dessert 😉

(I know, I was clearly skilled at menu pairing from a young age…)

Easy Egg Fried Rice - a vegetarian side ready in under 30 minutes

Over the years, I’ve tweaked the classic fried rice recipe a bit.

I doubled the amount of egg and green onion (because let’s be honest, that’s the best part), and added a cup of frozen mixed veggies to give it a little pop of freshness.

Easy Egg Fried Rice - my favorite way to use up leftover rice from takeout!

This has become my favorite way to use up leftover white rice from Chinese, Thai, or Indian food takeout.

It’s soooooo easy!

Since the rice is already cooked, the recipe comes together in just minutes.

(If you don’t have any leftover rice, you can also just cook some earlier in the day & let it cool uncovered in the fridge until dinner. The goal is to have it be slightly dried out before stir frying.)

Simply scramble some eggs in peanut oil (cooking them extra long so they get nice and golden and crispy), then stir fry the rice and green onion together. Stir in some frozen veggies, chicken broth, soy sauce, black pepper, and sesame oil, and you’re done!

Easy peasy.

Easy Egg Fried Rice - one of my favorite family recipes of all time. Better than takeout!


Easy Egg Fried Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
  • 4 tablespoons unrefined peanut oil, divided
  • 5 large eggs
  • 1 teaspoon salt, divided
  • 5 1/2 cups cooked, cold, preferably day old, medium grain white or brown rice
  • 2 cups chopped green onion
  • 1 cup frozen peas and carrots mix
  • 1/4 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2/3 teaspoon ground black pepper
  • 1 tablespoon sesame oil
  1. Heat 2 tablespoons peanut oil in a large wok or nonstick skillet over high heat. Meanwhile, crack the eggs into a small bowl along with 1/2 teaspoon of salt, and beat with a fork or whisk until well mixed.

  2. Pour the egg into the warm wok or skillet and cook, stirring constantly with a spatula, for 5 or 6 minutes, until the egg is broken up into small pieces and is crispy and golden. Remove the egg from the pan and set aside for later.

  3. Add the remaining 2 tablespoons peanut oil to the wok or skillet and keep the heat on high. Add the rice and green onion and stir fry for about 10 minutes until the green onion is cooked. 

  4. Next add the peas and carrots, chicken broth, remaining 1/2 teaspoon of salt, and soy sauce and continue to cook for about 5 minutes until hot and well mixed. Add the cooked egg, ground black pepper, and sesame oil, stir to mix well, and remove from heat. Enjoy while hot. (Although it makes great leftovers too!)

Other – Sample

Many functional dietitians follow the 5-R’s (in order) when working with clients:
  1. Remove: Remove any foods from the diet that you are allergic or sensitive to.
  2. Replace: Replace anything you are deficient in, such as vitamins, minerals, fatty acids, digestive enzymes, bile, etc.
  3. Repopulate: Repopulate your gut with the right balance of gut bacteria, as needed, using probiotics & fermented foods.
  4. Repair: Repair damage to the gut as needed, with supplements to support the process.
  5. Rebalance: Examine your current lifestyle & look for places in which it is unbalanced. Things to examine include sleep quality, stress levels, work-life balance, social support, and stress-relieving activities.

VSL3 – Sample

What is VSL3?
VSL3 is a probiotic (healthy bacteria for your gut) that has shown some clinical benefit for people with IBS or UC. Probiotics can help reinoculate the gut with a healthy balance of good bacteria to improve digestion & colon health.
It is not a prescription, so dietitians or patients can order it or purchase over the counter from select pharmacies.

How should it be taken?
I recommend starting with a small portion of a capsule to start, slowly increasing to the full dose of 2 capsules per day.
Here’s a regimen to increase doses gradually up to 2 capsules per day:
  • 1/8th capsule for 4 days
  • 1/4th capsule for 4 days
  • 1/2 capsule for the next 4 days
  • 1 capsule for the next 7 days
  • 2 capsules per day from then on

If you don’t notice any adverse reactions like gas or bloating, that means it’s safe to increase the dose to the next level. If you reach a dosage where you are having a bad reaction, decrease back down to the previous dosage and try the larger dose again in a week.

More instructions:
  • Simply break open the capsule & pour the correct amount into cold water or juice & drink it. Don’t mix it with hot liquid because that will kill the bacteria.
  • Once you are taking 1 whole capsule, you can just swallow the capsule whole & not worry about breaking it open into liquid.
  • It doesn’t matter what time of day you take it or if it’s with food or not.
  • The capsules contain a HUGE number of bacteria, so it is best to start slow & work up to the full dosage to avoid overwhelming your system.
  • As always, watch for reactions. It is possible to react poorly to almost anything, so just be vigilant.

What are the recommended doses?
VSL3 recommends the following doses for different conditions:
  • IBS: 2-4 capsules per day (225 to 450 billion CFUs)
  • UC: 4-8 capsules per day (450 to 900 billion CFUs)
It can take weeks or months to see improvement in stool consistency/frequency, so it is important to give it some time to work.