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Food Allergy Friendly

Fried Rice

Course Side Dish
Cuisine American, Chinese
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Author Food Allergy P.I.


  • 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


  1. 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.