Have a Complete Meal!
This recipe goes so well with my Egg Roll in a Bowl and Fortune Cookies!
Top 8 Free Adaptable
It’s simple, and can be made top 8 free. If you have an egg allergy, just omit the egg, it’s still yummy with the veggies! If you have a soy allergy you can use Coconut Secret Coconut Aminos as a sub, another friendly sub you know of, or just omit it! It’s a very forgiving recipe in that you can really play around with, and not go wrong.
I love veggies, and so do some of my children. I also have some super picky eaters. So what I like to do is cook up the veggies separate, and let those that want to add them to their rice do so, otherwise everyone else can eat the egg fried rice as is. When you have a family of 7 things tend to get hairy with food allergies and picky eaters! If it was just me, I’d just mix in all those yummy veggies and have at it! You can play around with the veggies as well. Not a pea fan? Or perhaps allergic? Just add in whatever veggies you’d like as long as it is equal to about 1 1/2 Cups, it won’t overtake the rice, and you’ll be good to go!
Rice Prep Tip
Also, whether you cook your rice in a rice cooker or on the stove top, I recommend cooking it fully, and then letting it cool. If you cook it on the stove top, you might even want to cook it the night before and then pull it straight from the fridge to use in this recipe. I use a rice cooker and let it sit and cool on the counter for a couple of hours so it dries out. If you do this, you will get a great textured fried rice, and if not you might end up with more of a mushy rice.
Vegetable Oil, Grapeseed Oil or Butter
My first choice based on flavor alone is salted butter… gimme all the salted butter! If you have a dairy allergy or want a more healthy option, my second choice is grapeseed oil. I use grapeseed oil in nearly all of my cooking and baking instead of vegetable oil. If you don’t have access to grapeseed oil, or otherwise prefer, vegetable oil will work just great!
- 2 C rice cooked and cooled (see tip above)
- 4 eggs
- 3 T vegetable oil grapeseed oil, or butter (divided)
- 2 T soy sauce
- 1/4 tsp onion powder
- 1/4 tsp garlic salt
- 1 1/2 C mixed vegetables corn, carrots, peas, green beans or other combo
- Salt to taste
- Pepper to taste
Pre-cook your rice according to package directions, let cool, and set aside. Whisk eggs in a bowl. Using 1 T oil or butter, add to skillet on medium heat. Add eggs and salt pepper to taste. Remove eggs from skillet and set aside. In same skillet, add another 1 T of oil or butter on medium heat. Add rice. Cook for several minutes until the bottom begins to brown a little. Flip rice and cook on other side, about 3-5 minutes each side. Continue to do this until the rice has a nice crisp golden look and texture. Add soy sauce, onion powder, garlic salt, and salt & pepper to taste. Stirring well, add eggs back into skillet with rice, and reduce heat to low. In a separate skillet add 1 T oil or butter on medium heat, and cook mixed veggies until cooked through and warmed. Salt and pepper veggies to taste. Add veggies to rice and egg mixture, stirring well. Serve warm.
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