Fried Rice

Easy Weekday Dinner

Course Main Course
Cuisine Chinese
Keyword Fried Rice
Cook Time 30 minutes
Servings 6


  • 2 tbsp butter or preferred fat
  • 2 eggs wisked
  • 1/2 cup peas frozen
  • 1/2 cup carrots peeled and diced (fresh or frozen)
  • 3 cloves garlic minced
  • 1/4 cup coconut aminos
  • 1-2 tbsp toasted sesame oil
  • 3/4 tsp salt
  • 2 tbsp apple cider vinegar
  • 4 cups leftover white rice
  • 1 cup leftover chicken diced (optional)
  • 1/4 cup green onions thinly sliced


  1. Heat 1 tablespoon of fat in a large sauté pan over medium-high

    heat. Add eggs, stirring until cooked through. Remove from pan

    and set aside.

  2. Add an additional 1 tablespoon fat to the pan set over medium-high

    heat. Add carrots and peas and cook for about 5 min., until carrots

    are soft. This will only take 2-3 min. with frozen vegetables.

  3. While the vegetables are cooking, combine coconut aminos, garlic,

    apple cider vinegar, and salt in a small bowl and whisk to combine.

  4. Once vegetables are tender, add the sauce mixture to the pan and

    cook for 1 min. Increase heat to high and add the rice and chicken

    (if using), stirring to combine with the sauce. If the rice begins to

    stick, add an additional 1-2 tablespoons fat.

  5. Sauté the rice for about 5 min., stirring occasionally, but not

    disturbing it too much to let the rice crisp a bit between stirs.

  6. Stir in the eggs, toasted sesame oil (add what you like taste-wise), and green onions (if using)

    until well-combined. Season with more salt and coconut aminos, if


Recipe Notes

You can sub the chicken for another meat or no meat if you just want eggs as your protein.