Chinese-inspired · Easy
Egg & vegetable brown rice skillet
Freshly cooked brown rice, eggs, carrots, corn, and spinach come together in a flexible family skillet.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 515–517 kcal | 2061–2065 kcal |
| Protein | 19.2–19.4 g | 76.8–77.4 g |
| Carbs | 75–75.2 g | 300.1–300.5 g |
| Fiber | 6.7–6.8 g | 26.9–27 g |
| Sugars | 5.5–5.6 g | 22–22.1 g |
| Added sugars | 0–0.1 g | 0–0.2 g |
| Fat | 16.4–16.5 g | 65.9–66 g |
| Saturated fat | 3.7–3.8 g | 14.9–15 g |
| Sodium | 450–495 mg | 1801–1980 mg |
| Cholesterol | 279 mg | 1116 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) · 280 g in the original batch
USDA food referenceEgg, whole, raw, fresh · 300 g in the original batch
USDA food referenceCarrots, raw · 250 g in the original batch
USDA food referenceCorn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program) · 250 g in the original batch
USDA food referenceSpinach, raw · 200 g in the original batch
USDA food referenceSoy sauce made from soy and wheat (shoyu), low sodium · 27.39–32.33 g in the original batch
Low-sodium shoyu reference. USDA lists inconsistent household masses: 4.5 g/tsp, 14.2 g/tbsp and 255 g/cup. The estimate spans those three conversions using US volumes. This is a reference range, not a guarantee for every brand; check the label for sodium.
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 950 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Saucepan with lid · Large skillet · Food thermometer
- 1
Wash and prepare the produce
Scrub 250 g (about 4 medium carrots, trimmed) carrots, trim the ends, then dice finely.
Wash 200 g spinach, drain well, then chop.
- 2
Prepare the remaining ingredients
Measure 280 g brown rice, rinse in a sieve and drain.
Measure 250 g sweet corn.
- 3
Prepare raw ingredients separately
Crack 6 eggs into a clean bowl and beat with a fork. Wash hands after handling the shells.
- 4
Measure and set out
Measure 30 ml reduced-sodium soy sauce and check the package label for your dietary needs.
Measure 25 g olive oil.
Measure 950 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Cook the rice
Bring 280 g rice and 875 ml water to a boil.
Cover, reduce heat to low, and cook for 35–40 minutes or follow the package directions.
Set the rice check timer and continue with the next step while it cooks. When the timer rings, go to step 11 to check the rice and step 12 to rest it, even if the other component is still cooking. Then return to where you left off. The timer is a reminder to check, not a guarantee that the rice is ready.
Start the 25-minute "Start eggs and vegetables" reminder at the same time as the rice check timer. It tells you when to begin the next cooking step.
- 6
Scramble the eggs
After the rice has simmered for 25 minutes, begin this step while it continues cooking: heat 10 g oil in a large skillet over medium-low heat.
- 7
Scramble the eggs
Add 6 beaten eggs and stir until fully set with no liquid egg and at least 160°F / 71°C.
Transfer to a clean plate.
- 8
Cook the vegetables
Heat 15 g oil over medium heat.
Add 250 g (about 4 medium carrots, trimmed) carrot, frozen corn, and remaining 75 ml water.
- 9
Cook the vegetables
Cover and cook for 6–8 minutes until vegetables are tender.
- 10
Wilt the spinach
Uncover and stir in 200 g spinach until wilted.
- 11
Check the rice
When the rice check timer rings, check a few grains: they should be tender.
If firm and dry, add 30 ml water, cover, and cook on low for another 5 minutes, then check again. Repeat only if needed.
If there is still water in the pan, keep cooking on low and check again in 5 minutes. Once tender, follow the rice-rest step.
- 12
Rest the cooked rice
Once the rice is tender, turn off the heat and leave the saucepan covered for at least 5 minutes. If you already rested it when the rice timer rang, continue to the next step.
- 13
Cook the rice
Fluff.
This version uses freshly cooked rice; do not leave cooked rice at room temperature to dry.
- 14
Toss together
Add all the rice cooked earlier (from 280 g dry rice), all the cooked eggs, and 30 ml soy sauce to the vegetables. Do not weigh out the dry rice amount again after cooking.
Toss over medium heat for 3–4 minutes until hot throughout.
- 15
Portion and serve
Divide into 4 portions.
Refrigerate leftovers promptly in shallow containers.
How did this recipe turn out?
After trying it, share what you loved or help us make it better. One changeable vote per account for version 3.
Loading community feedback…
My private recipe notes
Your notes don’t change this recipe’s dietary tags or nutrition.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Something wrong with an ingredient or instruction? Tell us
Version 3 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/egg-fried-rice · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.