Skip to main content

Vegetable Fried Rice with Fried Eggs and Poached Asian Pears

Fried Rice

Despite all the frying going on, this recipe is actually quite healthy. Loaded with veggies and meat free, yet satisfying and easy.  Topped with eggs it's a full meal!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Fried Rice with Fried Eggs

  • 3 tablespoons toasted sesame oil, divided
  • 6 garlic cloves, grated
  • 3 tablespoons freshly grated ginger
  • 2 medium carrots, thinly sliced
  • 1 chili pepper, minced (optional)
  • 2 cups cooked rice that has been stored uncovered in the refrigerator (you can use black rice, brown rice, or red rice)
  • 1 cup frozen shelled edamame
  • 1 cup thinly sliced napa cabbage or baby bok choy
  • 2 tablespoons soy sauce
  • ½ tablespoons rice vinegar
  • 4 eggs 
  • Garnish: black and white sesame seeds, sliced scallions


Fried Rice with Fried Eggs

  1. Place a large sauté pan or wok over high heat. Add 1 tablespoon sesame oil and fry garlic and ginger for 1 minute until fragrant. Add mushrooms, carrots and chili pepper, if using, and continue cooking, stirring constantly, for 2 to 3 minutes until mushrooms begin to brown.
  2. Push mixture to the side of the pan. Add another 1 tablespoon oil and fry rice until crispy, about 3 minutes. Add edamame and cabbage and mix vegetables together.
  3. Stir in soy sauce and vinegar. Adjust to taste. Transfer rice to serving platter and cover to keep warm.
  4. Place pan back over medium heat. Add remaining 1 tablespoon oil, fry eggs until whites are set. Transfer eggs to rice platter. Garnish with sesame seeds and sliced scallions.
  5. When serving, cut eggs into rice and allow yolk to run into rice. 

Nutrition Information

  • Serving Size: 1 cup stir fry with 1 egg
  • Calories: 340
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 160 mg
  • Fat Content: 17 g
  • Fiber Content: 4 g
  • Protein Content: 12 g
  • Saturated Fat Content: 3 g
  • Sugar Content: 5 g