Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
35 Mins
4 servings (serving size: 1 1/4 cups rice and 1 lime wedge)

How to Make It

Step 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.

Step 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.

Step 3

Top with radish and herbs, and serve with lime.

Step 4


Step 5

Sweet Soy Sauce

Step 6

1/4 cup lower-sodium soy sauce

Step 7

1/4 cup packed dark brown sugar

Step 8


Step 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.

Step 10

Makes 4 servings (serving size: 1 tablespoon)

Step 11


Step 12

Calories 61; Fat 0mg; Protein 9g; Carbohydrate 9g; Fiber 1g; Cholesterol 0mg; Iron 4mg; Sodium 537mg; Calcium 14mg

Ratings & Reviews

heatskitchen's Review

April 20, 2013
The chile made this too spicy for me to eat! I think I'd try it again, just without the chile.

jlmr417's Review

September 28, 2013
This is one of the best recipes for fried rice that I've come across, and it was an instant hit with my family. The only thing I change is that I don't include the chile. This is a recipe we use over and over again, because it is so good! The sauce is perfect - soy cause and brown sugar has become my stir-fry sauce of choice now. Excellent.

kalj197's Review

March 04, 2012
My husband and I like this recipe and we have made it a few times now. We change it up sometimes with different veggies, or maybe some leftover chicken, but we don't change the sauce or all of those yummy herbs.

gcatkids's Review

July 02, 2012
Really easy to make if you omit chopping of most of the herbs. Used only cilantro, frozen snow peas, red onion and minced garlic. Used 3/4 cup brown rice and 1/4 cup wild rice that yielded 4 cups cooked. Thought it was delicious and will be added this to my collection

Breezycookin's Review

July 24, 2011
While I would not make this recipe again, it may have more to do with my preference. I found the finished product to be very "greasy." I was out of peanut oil and I used vegetable oil, so maybe that played a part? The combination of herbs in this recipe created a very sweet smell that I just couldn't handle. We did finish our dinner, but even my husband asked that I do not make this again. (and he is hte most easy going eater ever.)

ChefAmandaLynn's Review

August 11, 2011
I also didn't find this greasy, but it was pretty boring and while I liked the herbs I found the daikon radsish on top annoying.

jupett's Review

August 03, 2011
A great tasting easy weeknight meal. Unlike the previous reviewer, my dish was not at all greasy. I used lemon basil and sliced the daikon radish paper thin with a mandolin. My husband and I both found that the dish was well balanced and very flavorful. This was a great dish to serve my vegetable averse teenager. I will definitely make it again.

ajvinande's Review

December 15, 2012
Very nice combination. It's good even without the egg & herbs. Using pre-cooked brown rice makes it extra-fast. A crowd-pleasing winner!

icancookthat's Review

September 20, 2011
I liked this very much! I enjoyed the crunch of the daikon radish and stuck to the original recipe. It also worked great as a reheated lunch. Check out my post here: