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5 from 15 votes

Perfect Egg Fried Rice (+ Variations)

Showing you how to cook perfect egg fried rice! Made with a simple ingredient list including rice, carrots, beans and eggs tossed in a simple soy and sesame oil sauce. It's kid-friendly, freezer-friendly, and perfect for using up what you have in your fridge and pantry.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Servings: 7 servings
Calories: 311kcal

Ingredients

  • 2 tablespoons vegetable oil divided
  • 6 large eggs
  • salt & pepper
  • 2 onions (diced)
  • 3 tablespoons ginger (grated)
  • 2 carrots (peeled and finely chopped)
  • 1 bell pepper (diced)
  • 6 oz green beans (2 cups; cut into small pieces)
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 3.5 cups cooked and cooled rice (day old recommended; see note *)
  • ¼ teaspoon salt (**see note)

Garnish

  • 1 tablespoon toasted sesame seeds

Instructions

  • Heat 1 tablespoon of oil over medium heat in a large wok or pan.
  • Beat the eggs together, season with salt and pepper, then add to the heated pan.
  • Cook the eggs, scrambling, until cooked through. Transfer the eggs to a clean bowl.
  • Add the remaining tablespoon of oil to the wok or pan.
  • Add the onions and ginger, and cook for 3 minutes.
  • Add the carrots, bell pepper and green beans, and cook for another 5 or so minutes, until cooked to your liking.
  • Add the soy sauce, sesame oil and rice to the pan and stir until everything is evenly distributed.
  • Fold in the eggs.
  • Taste and add more salt if necessary.
  • Sprinkle with sesame seeds and enjoy!

Notes

Storage
  • fridge– store in meal prep containers in the fridge for up to 4 days
    • reheat- in the microwave or the frying pan until steaming hot
  • freezer- store in meal prep containers in the freezer for up to 3 months. Make sure your meals are fully cooled before freezing.
    • reheat- I recommend you thaw completely before reheating in the microwave or the frying pan until steaming hot
*Rice
Day-old cooked long grain white rice (jasmine or basmati) recommended for this recipe. If you are cooking the rice fresh, spread it out on a sheet pan and refrigerate while you prep the other ingredients.
 
**Soy Sauce
If using regular soy sauce (not reduced sodium), you may not need additional salt.
Swap for coconut aminos and add salt to taste for a gluten-free recipe.
 
Variations
  1. chicken fried rice- add 1 lb of cooked, cooled + cubed chicken, reduce the eggs to 3
  2. shrimp fried rice- cook shrimp in 1 tablespoon of oil, remove from the pan and follow remaining steps in the recipe card above. Return the shrimp with the rice at the end and stir until warmed through.
  3. pork fried rice- add 4 cups cooked + cooled pork (works great with pork tenderloin!)
  4. quinoa fried rice- replace the cooked rice with quinoa
  5. cauliflower fried rice- find the recipe here

Nutrition

Serving: 1/7 of batch (1.5 cups) | Calories: 311kcal | Carbohydrates: 46g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 159mg | Sodium: 962mg | Fiber: 3g | Sugar: 5g