Fried Rice {bonus kids recipe}

Shared by: Grace Fisher |  Source: pHresh & Clean
Votes: 0
Rating: 0
Rate this recipe!
 |  235
  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, Low Sugar > 5g, Nut Free, Ovo Vegetarian, Paleo, The 30 Clean Approved
Fried Rice
This fried rice recipe is the absolute best! It’s quick & easy to make, customizable with any of your favorite mix-ins, and so flipping tasty!

Substitute cauliflower rice for a grain-free version.
Note: If you choose to substitute Cauliflower Rice for grain rice, prepare the cauliflower rice per recipe provided and add it to the skillet during step nine - along with the peas and eggs.

Reserve any remaining fried rice and add it to a morning scramble!
Adjust serving size: 


  • 1 cup dry rice 2 cups cooked - or use cauliflower rice for Paleo
  • 1 teaspoon ghee - or grass fed butter
  • 2 eggs scrambled
  • 2 tablespoons virgin coconut oil use another oil if you think the kids may not like the coconut flavor
  • 1 thick cut uncured bacon slice diced - omit for Ovo Vegetarian
  • 1 carrot sliced & diced
  • 5 oz frozen peas
  • 2 shiitake mushrooms sliced thin
  • 1 green onion stem sliced thin
  • Sauce
  • 2 tablespoons coconut aminos
  • 1 garlic clove minced
  • 1/2 teaspoon fresh ginger root peeled & diced fine
  • 1/2 teaspoon sea salt

How to Make:

  1. Prepare the rice and sauce in advance. Or iIf you’re using frozen rice, allow it to thaw before cooking.
  2. Soak the rice in hot water. While the rice is soaking, add the water {or broth} to a medium-size pot, and bring to a boil over medium-high heat.
  3. Rinse the rice well. Add it to the pot and stir. Cover and reduce the heat to low. Don't take off the lid while the rice is cooking - this lets the steam out and affects the cooking time.
  4. Start checking the rice around 15 minutes for white rice {or 30 minutes for brown rice}. When done, the rice will be firm but tender, and no longer crunchy; it’s ok if it's slightly sticky but shouldn't be gummy. If there is still a little liquid left in the pan when the rice is done, continue cooking with the lid off.
  5. When done, turn off the heat and let the rice sit for a few minutes, covered. This steams the rice just a bit more.
  6. Meanwhile, prepare the sauce by adding all of the ingredients to a small mixing bowl, whisk and set aside.
  7. In a well-seasoned wok or large skillet, heat a teaspoon of ghee over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin layer. Slice and dice the eggs as they cook. Remove the eggs and set them aside.
  8. Wipe out the pan with a paper towel and add the coconut oil {or ghee}, bacon, diced carrot and cooked {grain} rice. Allow the rice to crisp on the bottom of the skillet and then scrape and stir until the rice is crisped – about 5 minutes.
  9. Add the peas and egg, and then stir.
  10. For the kid-friendly version, remove the kid(s) portion from the skillet at this time, cover to keep warm and set aside.Fried Rice-Kids
  11. Add the mushrooms and the sauce, and then stir. Continue cooking until the mushrooms have softened – just a couple minutes.
  12. Plate and garnish with sliced green onion.


Soak the pan before washing.

Nutrition Facts
Fried Rice {bonus kids recipe}
Amount Per Serving
Calories 345 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 96mg 32%
Sodium 1099mg 46%
Potassium 153mg 4%
Total Carbohydrates 45g 15%
Dietary Fiber 7g 28%
Sugars 4g
Protein 10g 20%
Vitamin A 86%
Vitamin C 15%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply