Egg Fried Rice
Mild egg fried rice with white rice, eggs, peas, carrots, green onions, and soy sauce. This simple stir-fried rice keeps the seasoning familiar and gentle.
- 25 minute meal
- carrots
- chinese
- chinese cuisine
- dairy free
- dinner
- egg fried rice
- eggs
- family friendly
- fried rice
- green onions
- lunch
- main course
- mild
- nut free
- peas
- pescatarian
- quick
- savory
- shellfish free
- side dish
- skillet dinner
- soy sauce
- stir fry
- stovetop
- vegetarian
- weeknight dinner
- white rice
- Cuisine
- Chinese
Shopping options
Check ingredients to include themPackage used · most used first
green onions, sliced · 4 Each
Green Onions
67%
Details
large eggs · 3 Each
Kroger® Grade A Large White Eggs
50%
Details
frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
carrots · 4.5 Ounce
Kroger® Cut and Peeled Baby Carrots
28%
Details
long-grain white rice · 1.33 Cup
Kroger® Enriched Long Grain White Rice
27%
Details
low-sodium soy sauce · 3 Tablespoon
Kikkoman® Less Sodium Soy Sauce
15%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
garlic, minced · 1 Teaspoon
Spice World Minced Garlic 4.5 oz
Sale
2%
Details
ground black pepper · 0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 0.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- white rice-1 1/3 cups
- sliced green onions-4 each
- frozen peas-1 cup
- carrot-4 1/2 ounces
- large eggs-3 each
- low-sodium soy sauce-3 tablespoons
- canola oil-2 tablespoons
- minced garlic-1 teaspoon
- kosher salt-1/4 teaspoon
- ground black pepper-1/8 teaspoon
Dice the carrots, slice the green onions, mince the garlic, and beat the eggs in a small bowl. Break up any chilled rice clumps so the rice stir-fries evenly.
Keep fingers curled away from the chef’s knife while dicing and slicing.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add the eggs and stir gently until just set, 30 to 60 seconds, then transfer them to a plate.
Cook the eggs until set with no liquid egg remaining.
Add the remaining 1 tablespoon canola oil and the carrots to the skillet. Cook, stirring often, until the carrots begin to soften, about 3 minutes.
Add the garlic and frozen peas. Stir-fry until the peas are hot and bright green, about 1 to 2 minutes.
Add the chilled rice and kosher salt. Stir-fry, pressing and tossing the rice, until it is separate and hot, about 3 to 4 minutes.
Use cooked rice that has been kept refrigerated at 40°F until ready to stir-fry.
Return the eggs to the skillet. Add the low-sodium soy sauce and black pepper, then toss until the rice is evenly coated and the seasoning is mild and balanced, about 1 minute.
Stir in the green onions and cook for 30 seconds. Remove from heat and serve the fried rice hot.
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