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Thrive On

Egg Fried Rice

Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyVegetarianDairy-FreeGluten-FreeNo ShellfishNut-FreeAsianLunchDinner
egg fried riceegg fried rice
Serves 10 (1 serving = ½ cup)
Active time: 10 minutes
Total time: 10 minutes

Nutrition Per Serving

  • Calories137 cal
  • Total Fat4 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Cholesterol37 mg
  • Sodium38 mg
  • Carbohydrates21 g
  • Protein5 g
  • Phosphorus67 mg
  • Potassium89 mg
  • Dietary Fiber1.3 g
  • Calcium20 mg


  • 2 teaspoons dark sesame oil
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1 cup bean sprouts
  • ⅓ cup green onions, chopped
  • 4 cups cooked rice, cold
  • 1 cup frozen peas, thawed
  • ¼ teaspoon ground black pepper


A delicious, easy-to-make Asian-inspired dish for those who are always on the go. This egg fried rice recipe combines scrambled eggs, rice, green onions, peas and bean sprouts for a filling and satisfying meal that’s perfect for vegetarians.


  1. Combine the sesame oil, eggs and egg whites in a small bowl. Stir well and set aside.
  2. Heat canola oil in a large nonstick skillet over medium-high heat.
  3. Add egg mixture and stir-fry until done.
  4. Add bean sprouts and green onions. Stir-fry for 2 minutes.
  5. Add rice and peas. Continue to stir-fry until heated thoroughly.
  6. Season with black pepper and serve immediately.