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Egg + Rice Stir Fry

This is a go to of mine for years. If making for lunch  I’ll use leftover brown rice or you can keep frozen or shelf-stable microwavable brown rices on hand for a fast option. If you want to make this lower-carb then swap in miracle rice, cauliflower rice or just more veggies.
Course Main Course
Servings 1


  • 1/2- 3/4 cup cooked brown rice
  • 1 whole egg
  • 1/3 cup egg whites
  • 1/3 cup bell pepper chopped
  • 1 cup baby spinach Other veggies ie: broccoli, water chestnuts, carrots, oyster mushrooms, etc.
  • 2 scallions sliced, green part only
  • 2 tsp coconut oil
  • 1-2 tbsp soy sauce, tamari or braggs/coconut aminos
  • 1 tbsp crushed peanuts
  • Shredded carrots for topping


  • In a pan over medium heat add coconut oil, bell pepper, spinach + any other veggies and scallions and sauté 2 minutes.  Add in brown rice + soy sauce or alternative and stir fry 2 minutes. Remove from pan. Whisk egg + egg whites in a bowl, pour eggs into same pan over medium heat. Scramble eggs until cooked then add back in rice + veggie mixture and stir together. Plate in a bowl + top with crushed peanuts + shredded carrots.


*Health tip: Soy sauce is fine if you are OK with soy, wheat and gluten. Tamari is a gluten free soy sauce option. Braggs aminos are another gluten free soy-based option. Coconut aminos is the only option that is both gluten + soy free