Egg Fried Rice - 2 Guiding Stars
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Refrigerate your rice before you get to work frying up this dish: starting with cold grains is important for preventing the dish from turning to mush. If you have Chinese 5 spice, give it a try for a classic flavor.


  • 5 cups brown rice, cooked and cooled
  • 5 large eggs, divided
  • 2 Tbsp. water
  • ¼ tsp. paprika
  • ¼ tsp. turmeric
  • 3 Tbsp. olive oil, divided
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • ½ cup frozen peas
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 scallions, chopped


  1. Use a fork to fluff rice and break grains apart.
  2. Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl with water, paprika, and turmeric.
  3. Heat 2 Tablespoons of oil in a wok over medium-high heat. Add the first 3 eggs and scramble them. Remove from the wok and set aside.
  4. Turn the heat up to high and add remaining oil. Add the onion and bell pepper. Stir-fry for 1-2 minutes. Add the rice and stir-fry for another 2 minutes, breaking up any remaining clumps as you stir. Pour the remaining eggs over the rice and stir-fry until all of the rice grains are coated in egg.
  5. Add the peas and stir fry continuously for another minute. Add remaining ingredients and stir-fry until warm. If the rice is a little dry, you can use water to moisten it as needed.
Nutritional analysis per serving: Calories 490; Total Fat 18.5g (23% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 233mg (78% DV); Sodium 405mg (17% DV); Total Carbohydrate 66g (24% DV); Dietary Fiber 6.5g (25% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 6% DV; Calcium 6% DV; Iron 15% DV; Potassium 10% DV; Manganese 130% DV; Selenium 70% DV; Biotin 50% DV.
Recipe by Guiding Stars at
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