Classic Egg Fried Rice Bowl
Classic Egg Fried Rice Bowl features fluffy scrambled eggs tossed with tender carrots, sweet peas, and scallions over chilled rice for that distinct takeout-style texture. Light soy sauce and garlic tie everything together with a savory aroma and balanced seasoning. Perfect for a quick weeknight dinner or a satisfying lunch, it’s a versatile side or main that pairs well with many dishes.
- Prep15 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir the eggs in the hot oil until scrambled and set, 3 to 4 minutes. Move the eggs to a plate, clean the wok, and return it to high heat.
- 2
Combine 1 tablespoon canola oil, the carrots, and salt in the hot wok; cook and stir for 2 minutes. Add the garlic to the carrots; cook and stir until the garlic is fragrant and browned, about 2 minutes. Stir the peas and scallions into the carrot mixture; cook and stir until the peas are warmed, 1 to 2 minutes. Reduce the heat to medium.
- 3
Stir the rice into the carrot mixture; add the scrambled eggs, soy sauce, salt, and pepper. Cook and stir the rice mixture until heated through, 2 to 3 minutes.
- Calories 841.98 kcal High
- Protein 21.53 g Good Source
- Carbs 169.82 g Moderate
- Total Fat 7.75 g Moderate
- Saturated Fat 1.81 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 116.99 mg High
- Sodium 127.73 mg Moderate
- Fiber 2.78 g Low Source
- Sugar 2.1 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 145.97 mg Moderate
- Iron 7.36 mg Good Source
- Potassium 285.67 mg Low Source
- Vitamin A 32.05 mcg_rae Low Source
- Vitamin C 14.68 mg Moderate
- Vitamin D 0.9 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Wheat 🌾
- Gluten
- Garlic 🧄