Vegetable Fried Rice Topped With Fried Egg
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy fried rice loaded with carrots, peas, corn, and green onions, cooked with soy sauce and fish sauce, and topped with a crispy fried egg. A quick weeknight dinner that's on the table in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cooked white or brown rice
- 2 tablespoons oil (divided)
- 1/2 cup carrots (small dice)
- 1/2 cup onion (small dice)
- 3/4 cup peas
- 3/4 cup corn
- 1 1/2 teaspoon sriracha
- ½ teaspoon Fish Sauce
- 2 tablespoon Soy Sauce
- 4 large eggs
- oil or butter, as needed for frying eggs
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 630mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.