Egg Fried Rice

Time to Cook: 
10 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
Learn More About This Recipe +

Egg fried rice is a perfect way to use up leftover rice, as day old is required for the dish! The rice is drier this way and less starchy, so it's easier to fry up with a mixture of vegetables and an egg. You can substitute all kinds of leftover bits of vegetable that you want in this dish; cauliflower, asparagus, sweet peppers, bok choy, cabbage, and more. The vegetables I used are pretty kid friendly and most will be happy to eat this for lunch or even as a side at dinner with some sticky chicken or egg rolls. Egg dishes are a really great way to use up leftovers in your pantry-toss bits of meat, cheese, or veggies into fritattas, wrap them up in a crepe, or make an omelete. It's a tasty way to stretch your dollar!

You'll skip the take out line with this fast and healthy side dish


1 1/2 cups day old long grain white rice

1 clove garlic, minced

1 tsp finely minced fresh ginger

1 carrot, peeled and grated

1 cup broccoli florets, cooked to tender crisp and chopped small

1 green onion, chopped finely

1/4 cup frozen peas, thawed

1 egg, lightly beaten

salt and pepper to taste

soy sauce


1. In a non stick skillet, saute the garlic, green onion, ginger, and green onion over medium low heat for about 2-3 minutes until softened, stirring so that it doesn't burn. Add the carrot and saute a couple of minutes longer.

2. Stir in the rice and continue saute, stirring, until the rice is warmed through. Add the broccoli and peas. Saute for another minute or so until everything is warmed through.  Push the rice mixture aside and add the egg to the pan, stirring while it cooks. The egg should be completely cooked before you then toss it with the rice in the pan.

3. Serve with soy sauce on the side.