Fried Rice with Sweet Soy Sauce

By Rachel Tiemeyer
April 25, 2013
 This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!

I’d be stupid if I didn’t make this Fried Rice with Sweet Soy Sauce recipe fairly often for the fam. Want to know why? I’ll give you seven substantial reasons:

1. This fried rice is full of flavor and is filling even without meat. My husband and some of my kids (there’s always a picky one, right?) love it.

2. It’s packed full of fiber, good fat, protein, vitamins, and minerals.

3. I only get one pan dirty. Boo ya!

4. You can use up any vegetables in the fridge and freezer. Seriously, feel free to use whatever you’ve got for this one. In addition to the veggies listed in the recipe, I’ve used frozen peas, onions, green beans, bamboo shoots and cauliflower. The possibilities are endless.

5. The addition of the brown sugar makes this particular sauce kid-friendly. Who doesn’t like their veggies with a little sugar on them? 🙂

6. It takes about 30 minutes from start to finish.

7. Last but not least, this healthy main dish is CHEAP! I estimate that this dinner, even when using organic eggs, cost me about $6 to feed 4 people.

So, there is my two cents about why you might want to try this recipe on a weeknight. I’ll leave it in your hands now.

This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!


Fried Rice with Sweet Soy Sauce

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Chinese


This homemade fried rice is healthy, inexpensive, and better than some of your favorite Chinese takeout! Try this for your family’s next favorite weeknight meal.


  • 4 tablespoons olive oil (for the pan)
  • 6 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 cup broccoli, chopped
  • 45 stalks asparagus, chopped (optional)
  • 1/2 cup carrots, chopped
  • 1/2 cup sugar snap peas or frozen peas, chopped
  • salt and pepper, to taste
  • 4 cups of cooked brown rice
  • Sweet Soy Sauce (see recipe below)
  • 1/4 cup parsley, finely chopped (optional)
  • For Sweet Soy Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 12 tablespoons butter
  • 2 tablespoons minced onion


  1. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat; swirl to coat.
  2. Pour eggs into pan; cook for 2 minutes or until set, stirring a few times. Remove eggs from pan.
  3. Add the remaining 2 tablespoons oil to pan. Add vegetables; stir-fry until softened (do not let garlic burn). Season with salt and pepper while it’s cooking.
  4. Add rice. Stir-fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy sauce, and salt and pepper to taste. Top with parsley. Toss to combine.
  5. For the Soy Sauce: Bring soy sauce, brown sugar, butter and minced onion to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.


Freezer Meal Instructions:
To Freeze:
Cook fully. Cool. Freeze in an air tight/freezer-safe container.
To Prepare:
When ready to eat, thaw, add a little water and/or more soy sauce (if needed for moisture), and warm in the microwave or over low heat in a pan on the stove.

This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!

Leave a Comment

Your comments make our day. Thank you! If you made the recipe, please choose a star rating, too.

Leave a Reply

Recipe rating

Your email address will not be published.

Your email address will not be published.

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

23 replies
  1. Morgan says:

    This is one of my favorite recipes. Tonight I made teriyaki pork tenderloin to go with it. My husband always says it makes too much, but I could just lap this up on it’s own.

  2. Diana says:

    I’ve actually been making this recipe for a few years, and decided I finally needed to leave a review. I love making this using up the odds and ends from whatever veggies I have left from the week! The sauce is what makes this dish! It’s a great go-to recipe!

  3. Laura Lynn Rutherford says:

    I’ve made this before and yesterday I was looking for the recipe again and couldn’t find it, so I ended up picking a different fries rice recipe and it was very disappointing. So I’m very glad I was able to find yours again. Definitely pinned it this time!

    • Rachel says:

      Hi Jessica. If wrapped tightly so air can’t reach it, most meals like this last up to 3 months. Store it in the back of the freezer and you will need to add a little extra liquid to it when you reheat, like some chicken broth. I hope that helps!

    • Rachel says:

      Glad you liked it! That brown sugar (or I use organic unrefined sugar) makes it so kid-friendly. With all the veggies, brown rice, and eggs, it’s packed full of nutrition. You can plug it into Spark People and find out for free, from what I’ve heard.

  4. Denice says:

    Can this recipe be frozen and served later? Would love to find brown rice recipes that can be made ahead, frozen and then warmed on the day of serving!

    • Rachel says:

      I have frozen this recipe before and reheated it. It’s not quite as good as when fresh, but if you warm it on the stove or in the microwave with a little chicken stock to give it moisture, it’s not too bad!

  5. Emilia says:

    Hi, they are sweet so sauce you could may find it in asian supermarket. It’s called kecap, sweet soy sauce and from Indonesia. I use that a lot and it give a wonderful flavor to the food. Good luck.

  6. Bethany says:

    I wanted to comment that I made this for dinner tonight! I was going to make stir fry with Koran style marinade, so I had the basics made. I really liked this meal… but you must have an enormous skillet! My large one was easily half too small to really make the rice sizzled and “fried” like at a restaurant. Even so, I really look forward to the leftovers for lunch tomorrow!

    • Rachel says:

      Glad you liked it! You know, I realized that I didn’t skillet fry the rice in last time I made it. I just simply tossed it in at the end. So, I bet that would be difficult in a large but normal pan. I’ll try to update the recipe and say that. Thanks, Bethany!