Skillet Fried Rice

This recipe can be made with staple ingredients you often have on hand. Use any frozen vegetables you have available. Try adding any leftover meat you have as well.

Makes 1 servings | Serving size: 1 recipe


  • 1/2 cup of brown rice
  • 1 cup of vegetables. Choose 2–3 (onion, broccoli, peas, celery, carrots, peppers, mushrooms, squash, zucchini, and cauliflower)
  • 1 teaspoon olive or canola oil
  • 1 egg
  • 1 teaspoon low-sodium soy sauce


  1. Cook rice according to package directions. Set aside.
  2. Wash and chop selected vegetables into small evenly sized pieces. You may cut them into circles, strips, or cubes as desired.
  3. Heat oil over high heat in a large skillet.
  4. Keeping the heat high, add vegetables to the skillet in order of firmness—harder foods first and ending with the softest foods. Stir constantly and cook until vegetables are slightly tender, about 5 minutes.
  5. In a separate bowl, crack one egg. Add egg to the pan. Stir constantly and cook the egg for about 1 minute until the egg reaches 145 ̊F.
  6. Add soy sauce and cooked rice to the pan.
  7. Stir constantly and cook for another 1–2 minutes or until the mixture is well combined.

Nutrition Information Per Serving: 272 Calories, Total Fat 12g, Saturated Fat 3g, Protein 11g, Total Carbohydrate 31g, Dietary Fiber 4g, Sodium 314mg. Good source of vitamin D, calcium, iron, and potassium.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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