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Fried Rice Recipe

Healthful vegetables and the wholesome nutrition of fresh eggs make this classic a winner.

Servings: 4

Active time: 10 minutes

Total time:

Light and Healthy recipe


  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 1/2 c shredded carrots
  • 1/4 c bok choy strips (1/4-inch strips)
  • 1/4 c diced celery
  • 3 c cooked white rice (cooked without added fat or salt)
  • 2 - 3 Tbsp reduced-sodium soy sauce
  • 1 pinch white pepper


  1. In a small bowl, beat eggs until combined; set aside.
  2. In a large nonstick skillet, heat olive oil and sesame oil over medium-high heat until hot. Add celery, bok choy and carrots; cook 1 to 2 minutes until crisp-tender, stirring frequently. Remove vegetables from skillet.
  3. Pour egg mixture into skillet. Just as eggs begin to set on bottom and sides, pull spatula across skillet to gently fold cooked and uncooked portions together. Continue just until eggs are cooked through.
  4. Add rice, soy sauce and pepper to eggs. Return vegetables to skillet. Toss to combine all ingredients well and heat through.

Nutrition Facts

Serving Size (1-1/4 cups)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 279
Total Fat 10.5g (16% DV)
Saturated Fat 2g (10% DV)
Cholesterol 161mg (54% DV)
Sodium 315mg (13% DV)
36g (12% DV)
Protein 9g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.