The recipe Egg Fried Rice

Made From Scratch Recipes

Egg Fried Rice recipe is a Asian Dinner meal that takes 10 minutes to make. If you enjoy Asian for Dinner, you will like Egg Fried Rice!

Egg Fried Rice

Egg Fried Rice Recipe
Egg Fried Rice

(You may notice there are shrimp in the photo. The first time I made this, I added a half pound of shrimp as I put in the cabbage ... delicious! But the recipe/nutritional facts don't include shrimp or any other protein but the egg.)

Egg Fried Rice

What Course Is Egg Fried Rice?

Egg Fried Rice is for Dinner.


How Long Does Egg Fried Rice Recipe Take To Prepare?

Egg Fried Rice takes 20 minutes to prepare.


How Long Does Egg Fried Rice Recipe Take To Cook?

Egg Fried Rice takes 10 minutes to cook.


How Many Servings Does Egg Fried Rice Recipe Make?

Egg Fried Rice makes 5 servings.


What Are The Ingredients For Egg Fried Rice Recipe?

The ingredients for Egg Fried Rice are:

1 cup dry brown rice, cooked and cooled
1/2 head cabbage, chopped
3 tsp ginger root, minced
3 spring onions, diced
2 large eggs
2 tbs sesame oil
4 tsp soy sauce


How Do I Make Egg Fried Rice?

Here is how you make Egg Fried Rice:

Heat one tbs sesame oil, and toss in onions and ginger. Move to side of pan.Fry two eggs in same pan until dry. Add cabbage and soy sauce, tossing until all mixed. Allow to cook approx five minutes, until cabbage is a little tender but still crisp. Remove vegetable/egg mixture from pan, add the other tbs sesame oil, and fry the pre-cooked brown rice. Add vegetable/egg mixture back in, and add more soy sauce or salt to taste. Number of Servings: 5Recipe submitted by SparkPeople user THATJULIET.


What's The Nutritional Info For Egg Fried Rice?

The nutritional information for Egg Fried Rice is:

  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 8.6 g
  • Cholesterol: 85.0 mg
  • Sodium: 770.0 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.5 g

What Type Of Cuisine Is Egg Fried Rice?

Egg Fried Rice is Asian cuisine.


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