Skip to Content

Recipe: Fried rice

Serves 4

Medically reviewed on Nov 7, 2018

Dietitian Tip

Rice that has been cooked and refrigerated overnight (or longer — up to 3 days) makes better fried rice because the rice tends to clump together.


  • 2 cups cooked brown rice
  • 3 tablespoons peanut oil
  • 4 green onions with tops, chopped
  • 2 carrots, finely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup frozen peas
  • 1 egg
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup chopped parsley


In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add cooked rice and saute until lightly golden. Add green onions, carrots, green pepper and peas. Stir-fry until vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately.

Nutritional Analysis (per serving)

Serving SizeAbout 1 cup
Carbohydrate31 g
Cholesterol47 g
Fiber4 mg
Protein6 g
Sodium116 mg
Monounsaturated Fat7 g
Saturated Fat3 g
Total Fat16 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use