Egg Fried Rice

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Most Helpful Positive Review

Mar 09, 2006

Fried rice is actually common in Malaysia. Tips: to make this recipe tastier, saute chopped onion and garlic ( more garlic )then add eggs, stir and add oyster sauce for extra flavor. Pic posted for this recipe.

—MAWARNE

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Most Helpful Critical Review

Jul 23, 2003

This is a pretty good recipe, it does need something but not sure what. I also added half can of drained peas/carrots, some chopped green bell peppers and some cubed chicken. I don't think it needs more soy sauce but it does lack some sort of spice. Either way, will make again and plan to experiment. Very easy and good, quick lunch or side dish.

—DREGINEK

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199 Ratings

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Aug 29, 2002

Great recipe! I substituted carrots for the green beans because that's all that was on hand. Turned out wonderfully! Thanks for the recipe!

—KRANEY

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Jul 23, 2003

I made fried rice a long time ago and attempted it again today using this recipe as my guideline. I altered it a little but had great results. I didn't use the green beans. I shredded about a 1/2 cup of cabbage and several spinach leaves and sauteed this along with chopped garlic. I also threw in a handful of bean sprouts and shredded carrots. I used a little more soy sauce than called for..(but I love soy sauce, so for me the more the merrier). I made this to go along with the broiled tilapia recipe also found on this site. Thanks Krista.

—JOSIE

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Apr 23, 2003

This is a wonderful recipe! I don't use the greenbeans though. I use about 1/2 cup frozen corn (or 1 ear of fresh corn cut from the cob) and about 1/2 cup frozen peas. Definately use 2 eggs. This goes so well with Honey Pork Oriental, a recipe you can also find here.

—BARB MAXWELL

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Apr 12, 2006

Excellent! I am such a fried rice fan but have never previously attempted to make this dish at home. Constantly was ordering this dish frequently at restaurants and never NOT order it when eating chinese/thai/japenese food. It occured to me that it would be fabulous to simulate the type of fried rice I devoured at these restaurants right at home. This recipe looked the easiest as I am by no means an experienced cook. I put in green onions and carrots instead of normal onions and beans and I also had left over chicken breast which I sliced up and added in to make it "Chicken Fried Rice". At the last minute I realized I had no Soy Sauce left so I improvised and used Lea and Perrins Worschestire Sauce instead. It turned out to be delicious!! Obviously, It didn't have the soy sauce flavour but what I ended up with was tasty and unique. This was soooo easy to make and I am considering making it again tommorow! This is a home run!!!

—LPMUSTANG

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May 17, 2003

I'm sorry to say this but this is the worst fried rice that I have ever had. I just made it a few minutes ago and I had to end up throwing it all away.I was really expecting something much better from all the reviews that I read. I would have to say that I would never make this again, I'm goin to stick to my usual recipe.

—DEE-LISHUS

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Jan 28, 2011

This should really be 2.5 stars. I made the following changes to the recipe: sesame oil instead of veggie oil; 1 cup mixed frozen (thawed out) veggies instead of onion and green beans. I also used low sodium soy sauce. The rice came out pretty tasty for homemade Chinese food, but it was a bit too salty for my palate. I might decrease the salt next time to 1/4 tsp since soy sauce has a good amount of salt in it to begin with. I also feel like the taste is "missing something," though I have no idea what. I will look to reviewers' comments next time to make improvements. Will try this again and play with it a bit.

—CuppaTeaGirl

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Nutrition

Calories
145 kcal
7%

Carbohydrates
24.6 g
8%

Cholesterol
53 mg
18%

Fat
2.7 g
4%

Fiber
1.6 g
6%

Protein
4.9 g
10%

Sodium
848 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Fried Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 145
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.6g 3 %
Cholesterol 53mg 18 %
Sodium 848mg 34 %
Potassium 104mg 3 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 1.6g 6 %
Protein 4.9g 10 %
Sugars 1.7g
** Vitamin A 3 %
Vitamin C 2 %
Calcium 4 %
Iron 8 %
** Thiamin 3 %
** Niacin 24 %
** Vitamin B6 11 %
** Magnesium 5 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.