Fried Rice

Published April 15, 2012 by jenmatteson

Nate asks me to make fried rice at any opportunity – usually when we are having anything Asian for dinner.  Unfortunately, the secret to really good fried rice is to use leftover rice, rice that is refrigerator cold.  Using warm rice just doesn’t yield the same results.

I would consider this a somewhat healthy fried rice; I used whole grain rice instead of white, olive oil instead of canola, egg substitute instead of eggs, and low sodium soy sauce.

Fried Rice

Source: Pigzilla Original
Servings: 6


2 tbsp olive oil
1/2 cup egg substitute (or 2 eggs, lightly beaten)
2 cups whole grain rice, cooked and cold
1 cup frozen peas and carrots (or vegetable of your choice)
2 tbsp low sodium soy sauce
salt and pepper


1. In a large frying pan, heat olive oil over medium high heat.  Add egg substitute and stir until lightly scrambled.  Add rice and cook over medium high heat until rice begins to brown and become slightly crisp, 8-10 minutes, stirring occasionally.

2. Add frozen vegetables and continue to cook over medium high heat until vegetables are warmed through.  Reduce heat to medium low and add soy sauce.  Salt and pepper to taste and serve.

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