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This egg and vegetable fried rice recipe features Farmers Hen House free-range eggs, but could just as easily be substituted with our pasture-raised eggs or organic eggs. The combination of delicious flavors of fresh eggs and vegetables, chili spices, and savory sauces will be sure to make for a delicious meal or snack.
Prep all ingredients ahead of time because this will all come together quickly once you start cooking
3 cups of cooked rice (this works best when the rice is cold, so make ahead of time and stick it in the fridge for 30 mins or the freezer for 15. This also works great with leftover rice!)
3 tbsp butter
3 eggs whisked together
Small white onion chopped
3 cloves of garlic minced
1 tbsp of chopped fresh ginger
1/2 cup of shredded or finely chopped carrot
3 cups additional chopped veggies of your choice (e.g. purple cabbage, peas, broccoli, and red pepper)
3 green onions sliced thin
3-4 tbsp of soy sauce
2-3 tbsp of sesame oil
Chili garlic sauce or Sriracha for serving
Step 1
Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Step 2
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, ginger and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Step 3
Add in additional 3 cups of veggies and sauté until soft.
Step 4
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
