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Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.
Love Chinese takeout? Here’s an easy way to make egg fried rice, one of the most popular Asian dishes.
Shrimp fried rice is another common variation.
Fried rice is simple to transform into a healthy dish at home that is free of the headache-inducing MSG and toxic vegetable oils common in restaurant versions.
It’s also one of the most budget-friendly meals you can make in only 10 minutes!
Making it yourself also avoids the problem of toxic and wasteful takeaway packaging.
Homemade fried rice, the key ingredient, is one of my family’s favorite ways to use leftover soaked basmati rice.
Any leftover rice will do, though, including wild rice.
Note that whatever type you choose, be sure to source clean, arsenic-free rice from a quality vendor you trust.
Serving Suggestions
Fried rice can be paired with the healthy protein of your choice to transform it from a side dish into a main meal.
Suggested options include:
- Fried eggs (featured in the recipe below)
- Chicken
- Beef
- Seafood
Feel free to choose whatever protein option you enjoy the most or is available on any given day.
Egg Fried Rice
Fast and easy 10-minute recipe for egg fried rice using a healthy fat for cooking and a traditionally brewed soy sauce.
Ingredients
- 3 cups leftover cooked rice
- 3 Tbsp expeller pressed coconut oil
- 1 Tbsp butter
- 3 eggs fried and chopped into small pieces
- 1/2 cup frozen peas or frozen carrots and broccoli
- 2 Tbsp soy sauce
Instructions
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Melt the butter in a frying pan and then fry up the eggs over hard. Set the pan aside to cool briefly.
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Add the remaining expeller-pressed coconut oil to a second skillet and heat on medium for a minute or two to warm the oil.
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While the pan is heating up, chop the fried eggs into small pieces about 1/2" in size. Set aside.
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Add handfuls of the cold, cooked, leftover rice to the heated skillet and stir for 3-4 minutes to fully absorb and distribute the oil.
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Mix in frozen peas and chopped fried egg pieces with the rice mixture. Stir and cook on medium for 2-3 minutes more to heat through.
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Stir in the soy sauce and mix well.
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Taste and add more soy sauce if desired.
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Serve and enjoy!
I don’t eat rice anymore but I’d use coconut aminos in place of soy as they to me, taste close to identical.
Looking forward to making this tomorrow. Thanks Sarah
Me too! I’m probably going to make it with shrimp (instead of egg) for dinner tonight!
We made this for dinner last night with your homemade teriyaki sauce. It was delicious! Thank you for the recipe. We will be putting this on our menu rotation for sure. I used the organic white basmati rice however I did not soak it overnight because we decided last minute to make this. From your other articles I read it should be soaked to remove the phytic acid. Would the same soak with something acidic also remove the talc and most of the arsenic?
Here are the pros and cons of soaking white rice and considerations for whether it is worth the effort. https://www.thehealthyhomeeconomist.com/cooking-soaked-white-rice/
Sarah,
Do you still use San J Teriyaki sauce? I thought I read somewhere that you stopped using it because the canola oil they used was GMO. Thank you! I am making this for dinner tonight! Looking forward to it.
I stopped using San J many years ago. Last time I checked, it still had canola oil in it!
I make my own teriyaki sauce now. Here’s the recipe. https://www.thehealthyhomeeconomist.com/homemade-teriyaki-sauce/
Enjoy!
Could you talk more about your deli meat of choice? I didn’t know there were any that were good, but there must be since you use them!
I bring the right amount of filtered water to a boil, add a few tbl of butter and a bit of sea salt, add the right amount of rice and simmer for about 15 minutes.