Fried Rice
Source: Adapted from Flavorful Fried Rice, University of Wisconsin Cooperative Extension Service Family Living Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Add some protein and grains to your dinner with this yummy rice dish. Use brown rice for extra fiber.
- Makes
- 6 servings
Ingredients
- 2 tablespoons canola oil (or cooking oil of your choice)
- 1 cup white rice, uncooked
- 3 tablespoons onion, minced
- 1/2 cup carrot (chopped or grated)
- 2 cups water
- 4 whole eggs (beaten)
- 4 egg whites (beaten)
- 1/4 cup fat-free milk
- 1/2 cup peas
- 2 tablespoons reduced-sodium soy sauce
Directions
- Wash hands with soap and water.
- In a large frying pan over medium heat, cook rice, minced onion, and carrots in oil, stirring often until lightly browned.
- Slowly add water. Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Beat eggs and egg whites in a bowl. Stir in milk, peas, and soy sauce. Pour over hot rice mixture in fry pan.
- Cook on medium heat. As mixture begins to thicken, gently draw a spatula across bottom and sides of pan. This allows egg mixture to cook. Continue until eggs are firm.
Notes
Learn more about: Onions Carrots Peas
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.