Egg and Vegetable Fried Rice

Egg and Vegetable Fried Rice


"This is my favorite fried rice. It takes a very short time to make and is very healthy."
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25 m servings 2192 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 2192 kcal
  • 110%
  • Fat:
  • 85.4 g
  • 131%
  • Carbs:
  • 302.2g
  • 97%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 4303 mg
  • 172%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Stir sausage and egg into the hot oil; cook while stirring to scramble the eggs until they begin to firm, about 2 minutes. Season egg mixture with 1 teaspoon salt; add bok choy. Cook and stir until the bok choy begins to wilt, 2 to 3 minutes.
  3. Break rice into small pieces and add to the skillet; cook while stirring to break the rice into individual grains


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 2
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I have made several varieties of fried rice. You simply can't go wrong. I added fresh ORANGE pepper chopped up fresh from the garden, and a half bag of frozen corn. It was incredible! Beans wer...

Definitely a good beginning recipe. The method is right on. I messed with the ingredients though, adding extra veggies and some cooked chicken instead of sausage. It really only needed about 2 T...

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