Carrot Fried Rice - Capital Area Food Bank
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Carrot Fried Rice

By cafb October 9, 2018

295 calories | 27g carbs | 15g fat (3g sat fat) | 13g protein | 520mg sodium | 4g fiber | 4g sugar (0g added sugar) per serving

Serves 4 for $2.94

This vegetarian, kid-friendly recipe is delicious and easy to make for under $3.00.


  • 1 ½ cups brown rice
  • 4 carrots, grated with a large box grater
  • 6 eggs, beaten
  • 1 bunch scallions, chopped, white and light green parts
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons oil


  1. Heat the oil in in a large, non-stick skillet over medium heat. Add the carrots and ginger and allow to cook for 2 minutes. Move the carrots and ginger to one side of the pan.
  2. Pour eggs on the other side of the pan, turn down the heat and allow to cook 4 minutes until eggs set on the bottom side. Fold eggs over the carrots and ginger and allow to cook 3 more minutes until loosely set.
  3. Fold in scallions, soy sauce, and rice, and mix together until combined.

Prepare Ahead

Having cooked rice on hand in the fridge makes this a quick recipe to throw together on a weeknight.

Cooking Brown Rice

Getting just the right water-to-rice ratio for brown rice can be tricky! One easy way to cook your brown rice is to treat it just like pasta! Bring a large post of water to a boil, add 1 teaspoon of salt, a splash of olive oil, and 1 bay leaf. Leave mixture to boil for about 30 minutes, or until desired tenderness then drain, return to the pot and let site covered for 5-10 minutes.

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