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Large blue bowl of Egg Fried Rice

Egg Fried Rice

Learn how to make flavorful and nutritious Egg Fried Rice that is easy, tasty, satisfying and ready in just about 20 minutes.
Course Main Course
Cuisine Asian
Keyword Dairy-free, Vegetarian
Prep Time 5 minutes
15 minutes
Total Time 20 minutes
Yield 2 servings


  • 1 cup cooked rice cold
  • 2 tbsp oil
  • 2 medium-sized organic eggs
  • 3 green onions thinely sliced
  • 2 large carrots diced
  • 1/3 red bell pepper diced
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp hoisin sauce


  • Heat a skillet with 2 tablespoons of oil over medium-high heat.
  • Add in the sliced green onions and cook them for about 2 minutes, stirring consistently.
  • Using the same skilllet, add two cracked eggs until scrambled, stiring occasionaly.
  • Then, add in the diced carrots and red bell pepper.
  • Next, add in the rice along with the soy sauce and hoisin sauce. Continue stirring for an additional 3-5 minutes. Taste and season with extra soy sauce, if needed.
  • Turn off the heat and serve warm. Leftovers will keep in the fridge up to 3 days.


  • If you want to keep this recipe plant-based you can substitute the eggs with tofu scramble by crumbling in firm or extra-firm tofu. If you want to create an eggy flavor, I'd highly recommend using black salt. Just make sure that you add it in just before serving, as it will lose some of its flavor otherwise.