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Bowls of egg fried rice next to pan it was made in

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.

Yield: 6 servings (1 1/2 cups) 1x
Prep: 15 minutesCook: 10 minutesTotal: 25 minutes


For Sweet Soy Sauce:

  • 1/4 cup soy sauce (sub: coconut aminos for gluten-free option)
  • 1/4 cup brown sugar (sub: maple syrup)
  • 2 tablespoons butter (sub: olive oil or coconut oil for dairy-free version)
  • 2 tablespoons dried minced onion (sub: 1 teaspoon onion powder)

For Fried Rice:

  • 2 tablespoons avocado or olive oil, divided
  • 6 large eggs
  • 1 cup finely chopped broccoli (sub: chopped asparagus)
  • 1 cup 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.

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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.

  1. Make Sauce: Add all the sauce ingredients to a small pot. Warm over medium-low heat and make sure it doesn’t boil over. Keep warm while moving to next steps.
  2. Cook Eggs: Add the eggs to a small mixing bowl or glass measuring cup and whisk until beaten. Heat 1 tablespoon oil in a large (12-inch) non-stick skillet 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.
  3. Saute Veggies: Wipe pan out and add 1 tablespoon more of oil to pan. Once the oil is hot, 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. 
  4. Combine: Turn the heat to low. Gently stir in the peas, rice, and eggs. Drizzle about 3/4ths of the sauce over the rice and toss to combine. Taste and add more, 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.


  • Gluten-Free Version: Use coconut aminos or Tamari gluten-free soy sauce in place of the soy sauce.
  • Dairy-Free Version: Use olive oil or coconut oil in place of the butter.
© Author: Rachel Tiemeyer
Cuisine: Chinese Method: Stove Top