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Egg Fried Rice with Sweet Soy Sauce
This easy egg fried rice recipe is healthy, inexpensive, and better than some of your favorite takeout! It’s so tasty that it made it into our first cookbook and readers tell us they cook it regularly for their families. Freezing instructions included.
Ingredients
For Sweet Soy Sauce:
- 1/4 cup soy sauce, plus more to taste
- 2–4 tablespoons brown sugar or pure maple syrup (depends on how sweet you want it)
- 2 tablespoons unsalted butter
- 1 tablespoon dried minced onion
- Pinch of red pepper flakes
- Optional: 1 teaspoon toasted sesame oil
For Fried Rice:
- 2–4 tablespoons avocado or olive oil, divided
- 6 large eggs
- 1 – 1 1/2 cups finely chopped broccoli
- 1 – 1 1/2 cups finely chopped carrots
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 1/2 cup frozen peas
- 4 cups cooked, cold brown rice*
*For best texture, cook the rice ahead of time and let it get cold in the fridge. You can also replace all or part of the rice with cooked, drained cauliflower rice or white rice.
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Instructions
Note before beginning: This recipe goes fast once you start cooking. Be sure to cook and refrigerate the rice ahead of time, beat the eggs, and pre-chop the veggies. Have them waiting next to the skillet.
- Make Sauce: Add all the sauce ingredients to a small pot. Warm over medium-low heat until butter melts. Keep warm over low heat while moving to next steps.
- Cook Eggs: Add the eggs to a small mixing bowl or glass measuring cup and whisk until beaten. Heat 1-2 tablespoons oil in a large (12-inch) skillet (preferably non-stick) over medium-high heat until shimmery. Pour in the beaten eggs. Cook for 2 minutes or until set, stirring frequently and breaking up the eggs into small pieces. Remove to a plate and set aside.
- Saute Veggies: Wipe pan out and add 1-2 tablespoons more oil to pan. Once the oil is shimmery, saute the broccoli and carrots until tender, about 4-6 minutes, seasoning lightly with salt and pepper as they cook. Add the garlic and stir for 1 minute.
- Combine: Turn down the heat to medium. Gently stir in the peas, rice, and eggs. Drizzle the sauce over the rice and toss to combine. Cook undisturbed for 2-3 minutes to “fry” the rice. Stir once more and cook an additional 2-3 minutes.
- Serve: Taste and add more salt and pepper or soy sauce, if desired. Stir until everything is warmed through and serve.
Freeze For Later: Prepare as directed, fully cool, and then freeze flat in a gallon-sized freezer bag or in individual freezer containers with lids.
Prepare From Frozen: Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting in a microwave-safe bowl. Warm gently in the microwave or over low heat in a skillet, stirring occasionally.
Notes/Tips
- Adding Chicken or Shrimp: If you’d like to add in chicken or shrimp, I’d advise to double the Sweet Soy Sauce. Chop about 1 pound of chicken or shrimp into small bite-sized pieces. Before Step 1, saute your protein in 1-2 tablespoons hot oil over medium high heat until cooked through. Season with a little salt and pepper while it cooks. Set aside, wipe out the pan, and follow Steps 1-3. Stir in your cooked protein during Step 4.
- Gluten-Free Version: Use coconut aminos or Tamari gluten-free soy sauce in place of the soy sauce. You will likely need to add extra salt if using coconut aminos.
- Dairy-Free Version: Use vegan butter or coconut oil in place of the butter.