• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dairy Free » Easy Egg Fried Rice

    Easy Egg Fried Rice

    Published: Jul 26, 2017 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 1 Comment

    • Share
    • Tweet
    Recipe Print

    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!

     

    Recipe

    Easy Egg Fried Rice

    No ratings yet
    Print
    Prep5 minutes mins
    Cook25 minutes mins
    Total30 minutes mins
    Servings: 4
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    • 4 tablespoons unrefined peanut oil, divided
    • 5 large eggs
    • 1 teaspoon salt, divided
    • 5 ½ cups cooked, cold, preferably day old, medium grain white or brown rice
    • 2 cups chopped green onion
    • 1 cup frozen peas and carrots mix
    • ¼ cup chicken broth
    • ¼ cup low sodium soy sauce
    • ⅔ teaspoon ground black pepper
    • 1 tablespoon sesame oil

    Instructions

    • 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 ½ teaspoon of salt, and beat with a fork or whisk until well mixed.
    • 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.
    • 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. 
    • Next add the peas and carrots, chicken broth, remaining ½ 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!)
    Tried this recipe?Mention or tag @happilyfromscratch !
    Don't miss the goodies I share ONLY with my subscribers!

    Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

    « Thai Pork Lettuce Wraps
    Chicken Breasts with Balsamic Mushrooms »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kathleen

      August 03, 2017 at 12:59 am

      I saw this recipe so I signed up and am anxious to try this and use cauliflower rice for an even healthier choice. Cauliflower fried rice is so awesome and everyone says is better than the original and I'm sure this recipe will make up so awesome also. Looking forward to receiving your posts. Thanks so much.

      Reply

    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Sauteed Power Greens and Mushrooms
    • Spice Rubbed Baked Chicken
      Spice Rubbed Baked Chicken Breasts
    • Creamy Kale and Potato Soup
    • Pasta with Sausage and Fennel Fronds

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2022 The Unconventional RD LLC