Vegetable Fried Rice Topped With Fried Egg

Servings: 4


  • 4 cups brown rice I use boil in a bag
  • 2 tablespoons vegetable oil divided
  • 1/2 cup carrots small dice
  • 1/2 cup onion small dice
  • 3/4 cup frozen peas thawed
  • 3/4 cup frozen corn thawed
  • 1 1/2 teaspoon sriracha
  • ½ teaspoon Fish Sauce
  • 2 tablespoon Soy Sauce
  • 4 eggs
  • 1 tablespoon scallions chopped


  1. Begin by cooking the brown rice per the packaging instructions. (I use boil in a bag brown rice which typically takes about 8 minutes) While the rice is cooking heat a medium skillet with 1 tablespoon oil over medium high heat. Add carrots and onions and cook for about 3-4 minutes. Toss cooked rice into the pan with the carrot/onion mixture. Add the peas, corn, sriracha, fish sauce, and soy sauce. Toss to combine. Keep the heat on low to keep warm. Meanwhile, heat a small skillet with a 1/4 tablespoon olive oil. Cook 4 fried eggs one at a time with 1/4 tablespoon olive oil for each serving. Garnish with scallions and serve immediately.
Course: Main Course
Cuisine: Chinese
Keyword: Vegetable Fried Rice