Recipe: Vegetarian Chinese Egg Fried Rice

by | Sep 30, 2019

The following post is sponsored by Conestoga Farms Eggs, a local wholesome farm from Southwestern Ontario looking to bring nutritious, premium eggs to your family. Learn more about them by following them on Instagram and Facebook.  As always, all opinions are my own!

Fried rice has always been one of my favourite foods. I remember eating it at Chinese restaurants with my family. My mom would make it at home for us with day old rice, which is what fried rice works best with.

It’s fast and flavourful, perfect for a weeknight meal. This one is vegetarian, but of course you can add different proteins such as chicken or pork. 

For this recipe, I am using locally produced free run eggs, because local matters! These eggs are also enriched with healthy omega 3 fats and lutein. Lutein is known for its eye health benefits.

For fried rice, the restaurant stuff is always super tasty, however, like most home cooking – the one you make yourself is healthier. I love being able to add more vegetables and adjust the sodium content. 

Try this homemade version I adapted from Woks of Life – one of my favourite Chinese food blogs!

Prep Time 20 mins |COOK TIME 10 MINS | Total Time  30 mins | serves 6


3 cups cooked, day old brown rice

4 large Conestoga eggs (divided) 

¼ tsp paprika

¼ tsp turmeric 

2 Tbsp water

3 tablespoon oil (divided) 

1 medium onion, diced

1 red bell pepper, diced

1 medium carrot, diced

1 cup frozen peas, thawed 

2 Tbsps rice vinegar

1 ¼ tsp salt 

¼ tsp sugar 

1/8 teaspoon monosodium glutamate (MSG) powder (optional)

14 tsp black pepper 

2 green onions, chopped

Hot sauce (optional)


  1. Using refrigerated day old brown rice, break the rice clumps into individual grains. 
  2. Beat 2 eggs into a small bowl. Beat in the paprika, turmeric and water. Beat the other 2 eggs in a small bowl. Set bowls aside. 
  3. Heat a wok or large pan over medium high heat, add 2 tablespoons oil. Add the 2 beaten eggs without the spices. Scramble. Remove from heat and set aside. 
  4. Heat wok/large pan over high heat, add last tablespoon oil. Add onions, bell pepper and carrot. Stir fry for 2-3 mins. Add rice and stir fry for 2 minutes. Using your spatula, break up clumps and use a scooping motion to heat through all the rice evenly. 
  5. Pour the spice and uncooked egg mixture over the rice. Stir fry for approximately 1 minute. Coat all of the rice with the egg. 
  6. Add peas. Stir fry for another minute. Add rice vinegar, salt, sugar, MSG powder and black pepper and mix. You want to see steam coming off the rice, indicating it is fully heated through. 
  7. If you find there are still too many clumps of rice or it looks dry, sprinkle in water or stock. Mix in cooked scrambled eggs and green onion and serve!

Did you try this recipe? Tag @conestoga_eggs on Instagram and use the hashtag #ConestogaFarms!

Find more recipes at Conestoga Farms

Have you tried making your own fried rice? Leave me a comment below!


  1. Annette

    This is such a great alternative to restaurant fried rice. I really like the spice mixture you used!

  2. Eliza Ferree

    This sounds good and totally agree, while I love the fried rice at the restaurant home would be much healthier. I’ve always wanted to make my own at home but was never sure how to do it. Think I’ll try this over the weekend. I know my husband is always wanting to go for Chinese because of the rice and the soups.

  3. Kevin Akidi

    Looks yummy. I love fried rice but mine doesn’t always taste as good as the restaurant one. I need to try this method, I don’t usually do the step of coating the rice with egg mixture.

  4. WK

    Yum, looks good! I’ll have to try it out!

  5. Annemarie LeBlanc

    Fried rice is so yummy! I frequently make this at home and the variations of the basic recipe are endless. Sometimes I add some chopped ham or flaked smoked fish. Oh, and lots of garlic too. I am going to try your version too. It looks so good!


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Hi, I’m Michelle!

I’m a media nutrition expert, registered dietitian and Asian food and culture content creator based in Hamilton, ON, Canada.


Health & Nutrition