Carrot Fried Rice - Capital Area Food Bank
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Carrot Fried Rice

By cafb October 9, 2018

415 calories | 59g carbs | 9.5 g fat (3g sat fat) | 13g protein | 261mg sodium | 6g fiber per serving

Serves 4 for $2.94


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


  1. Fill a saucepan 2/3 full and bring to a boil over high heat.
  2. Add the rice, lower to medium heat and allow to slowly boil for 20 minutes.
  3. Drain liquid, return rice to the pan, and allow to sit 10 minutes covered.
  4. Heat oil in a large nonstick skillet over medium heat.
  5. Add carrots and allow to cook 2 minutes.
  6. Move carrots to one side of the pan.
  7. 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.
  8. Fold eggs over and allow to cook 3 more minutes until loosely set.
  9. Fold in scallions, soy sauce, and rice, and mix together until combined.

Good Food Fast:

Keep a batch of cooked brown rice in the fridge for the week and this recipe comes together in 20 minutes.

Freshen It Up:

Add 1 tablespoon fresh ginger, minced, to the pan of carrots for extra spice, and toss in 2 tablespoons chopped cilantro at the end of cooking.

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