Easy Egg Fried Rice
Learn how to make easy egg fried rice at home with brown rice, fresh veggies, and sesame oil for a healthier takeout-style dinner.
Ingredients
- 3 cups cooked brown rice, cooled
- 3 large eggs
- 3 tbsp sesame oil
- 1 medium yellow onion, finely diced
- 1 cup diced bell peppers (red and yellow mix)
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger, freshly grated
- 1/2 tsp white pepper
- 2 tbsp cashews, roughly chopped
- 1 cup fresh spinach, roughly chopped
- Salt and pepper to taste
Instructions
- 1
Crack eggs into a small bowl and whisk vigorously until the yolks and whites are fully combined, then set aside.
- 2
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- 3
Pour the beaten eggs into the center of the wok and scramble continuously, breaking them into small pieces, until just cooked through and no longer wet, about 2-3 minutes.
- 4
Transfer the cooked eggs to a clean plate and wipe the wok clean with a paper towel.
- 5
Add the remaining 2 tablespoons of sesame oil to the wok and let it heat until fragrant, about 30 seconds.
- 6
Stir in the diced onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.
- 7
Add the minced garlic and grated ginger, then sauté while stirring constantly for about 1 minute until the aroma becomes powerful.
- 8
Pour in the cooled rice, breaking up any clumps with the back of your spatula, and stir-fry over medium-high heat for 3-4 minutes until heated through and the rice separates into individual grains.
- 9
Add the diced bell peppers and frozen peas and carrots, then continue cooking and stirring for another 2-3 minutes until the vegetables are tender.
- 10
Stir in the spinach and cook for about 1 minute until it wilts completely into the rice.
- 11
Return the scrambled eggs to the wok and fold them gently into the rice mixture.
- 12
Drizzle in the soy sauce and rice vinegar, then toss everything together over the heat for about 1 minute to combine evenly.
- 13
Sprinkle in the white pepper and taste the rice, adjusting salt and pepper as needed.
- 14
Transfer to a serving bowl and garnish with sliced green onions and chopped cashews before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| White rice | Brown rice or quinoa | Whole grains provide more fiber and nutrients, creating a lower glycemic load that stabilizes blood sugar |
| Regular soy sauce | Low-sodium or coconut aminos | Reduces sodium intake significantly while maintaining savory umami depth, supporting heart health and reducing inflammation |
| Vegetable oil or peanut oil | Sesame oil or avocado oil | Sesame oil adds anti-inflammatory compounds and omega-3s while avocado oil has a higher smoke point and contains heart-healthy monounsaturated fats |
| Cashews or peanuts only | Mix of cashews, sesame seeds, and pumpkin seeds | Seed variety increases fiber, magnesium, and zinc while diversifying your nutrient intake and supporting gut microbiome diversity |
| Frozen mixed vegetables | Fresh vegetables (carrots, broccoli, snap peas, mushrooms) | Fresh vegetables retain more heat-sensitive vitamins and enzymes that support digestion and reduce inflammatory markers |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 342 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 155mg |
| Sodium | 385mg |
| Carbohydrates | 45g |
| Fiber | 6g |
| Sugar | 2g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
