Fried Rice with Sweet Soy Sauce

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 1/4 cups rice and 1 lime wedge)
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 16.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 4.7g
  • Protein: 12.8g
  • Carbohydrate: 58.2g
  • Fiber: 5.2g
  • Cholesterol: 180mg
  • Iron: 2.6mg
  • Sodium: 377mg
  • Calcium: 83mg


  • 3 tablespoons peanut oil, divided
  • 4 large eggs, lightly beaten
  • 3 finely chopped shallots
  • 2 garlic cloves, minced
  • 1 chopped serrano chile
  • 4 cups cooked long-grain brown rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups thinly sliced daikon radish
  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh mint leaves
  • 1/3 cup chopped fresh cilantro
  • 4 lime wedges


  1. 1. Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set, stirring once. Remove eggs from pan.
  2. 2. Increase heat to high, and add the remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; stir-fry 1 minute. Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs, soy sauce, salt, and pepper; toss to combine.
  3. 3. Top with radish and herbs, and serve with lime.
  5. Sweet Soy Sauce
  6. 1/4 cup lower-sodium soy sauce
  7. 1/4 cup packed dark brown sugar
  9. Bring soy sauce and brown sugar to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
  10. Makes 4 servings (serving size: 1 tablespoon)
  12. Calories 61; Fat 0mg; Protein 0.9g; Carbohydrate 14.9g; Fiber 0.1g; Cholesterol 0mg; Iron 0.4mg; Sodium 537mg; Calcium 14mg
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