Easy Egg Fried Rice Recipe

egg fried rice recipe

Simple dinner or side dish recipe

This Easy Egg Fried Rice dish is quick, healthy, and nutrient-dense, and can be enjoyed on its own or paired with fish, chicken, or soup for a heartier meal.

A few health benefits of this dish

Jasmine rice is a fragrant, long-grain rice that can be purchased white or brown, with white being more processed and brown (whole grain) less processed, meaning brown jasmine rice retains more of its nutrients and fiber because the bran and germ remain (1).

Due to its fiber content, brown jasmine rice tends to be lower in calories and has fewer carbs than white rice, and is a good source of B vitamins like B3 and B1, which are needed for energy production as well as cell function and communication (2).

Brown jasmine rice contains phytochemicals, such as flavonoids, anthocyanins, and phenolics, that provide anti-inflammatory, anticarcinogenic, and antiallergenic properties to support immune and heart health (1).

Eggs are packed with essential nutrients we need each day, such as high-quality protein, choline, vitamin D, and vitamin B12, which support muscle control, regulate memory and mood, promote calcium absorption and bone health, and help keep our blood and nerve cells functioning properly (3).

Click this link for more health benefits of egg consumption and another egg recipe.

Follow these links to more recipes with eggs and rice.

Easy Egg Fried Rice Recipe:

Organic Ingredients:

1-2 tbsp. avocado oil

1 medium onion, chopped

4-6 garlic cloves, minced

4 cups diced vegetables (fresh or frozen carrots, peas)

6 cups brown jasmine rice, cooked

6 eggs, whisked to scramble

4 large scallions, chopped

3-4 tbsp. Tamari soy sauce, organic

3 tsp. sesame oil (optional)

1 tbsp. sesame seeds

Sea salt and black pepper to taste

Instructions:

 Heat the avocado oil in a wok or large skillet and add the onion and garlic; cook for about 1 minute.

Add the vegetables and cook for another 2-3 minutes.

Add the rice, soy sauce, and sesame seeds; cook for another 2 minutes.

Move the rice mixture to the sides of the wok/skillet, and add the scrambled eggs.  Cook thoroughly and combine with the rice mixture.

Add the scallions and sesame oil and stir to combine.

Season and serve.