Un-Fried Rice

This dish contains much less oil and salt than restaurant fried rice. To further reduce the salt, use low-sodium soy sauce.

What you’ll need

  • Sharp knife
  • Measuring spoons
  • Large pan with lid
  • Spatula or spoon


  • 1 tablespoon Oil
  • 1 clove Garlic minced
  • 2 cups Vegetables raw, such as onion, celery, bell pepper, cabbage, broccoli, green beans, peas, zucchini, mushrooms, or bean sprouts, diced
  • 1 Egg beaten
  • 2 cups Rice cooked and cold
  • 2 tablespoons Soy Sauce
  • Black Pepper to taste
  • 1 cup Chicken cooked, (optional) or Shrimp cooked, (optional)
  • 1 cup Mango chopped, (optional)


  1. Heat oil until sizzling in the bottom of skillet.
  2. Add garlic and vegetables, toss in oil, and cover.
  3. Cook vegetables until slightly brown and soft.
  4. Add shrimp or chicken to the skillet, if using, and cook for 2 minutes.
  5. Add the egg directly into the base of the pan. Allow it to scramble by stirring it back and forth across the hot pan.
  6. Add rice, soy sauce, black pepper and other optional ingredients. turn heat down to medium-low. Cook until heated through, stirring frequently.


Chef’s Tips

Rice Cooker Directions:

  1. Layer ingredients in the rice cooker in this order: oil, garlic, vegetables, egg, optional meat, rice, soy sauce, black pepper.
  2. Cook for 1 cycle and stir.
  3. Cook for another cycle if needed.
Nutrition Label

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