Fried Rice Scramble

Meet your new favorite breakfast.

Fried Rice Scramble
Photo: Caitlin Bensel

This fried rice-inspired egg scramble flips the script on the classic dish, putting eggs front and center with chewy brown rice folded in throughout each bite. Sautéeing coleslaw mix with soy sauce adds flavorful veggies to the scramble and makes the dish more filling. Ever wonder why fried rice needs leftover—not fresh—rice? It's because chilling the cooked grains allows them to dry out so they don't become mushy, which is key to achieving that classic fried rice texture. Brown rice not only adds nutty flavor here, it is a fiber-rich whole grain swap for white rice.


  • 4 large eggs

  • ¼ teaspoon kosher salt

  • 1 tablespoon toasted sesame oil

  • cup leftover cooked brown rice, chilled

  • 1 cup shredded coleslaw mix (from an 8-oz. pkg.)

  • 1 teaspoon soy sauce

  • Toasted sesame seeds, for serving

  • Sriracha or sambal oelek, for serving (optional)


  1. Whisk eggs and salt in a small bowl.

  2. Heat oil in a 10-inch nonstick skillet over medium. Add rice and cook, stirring often, until beginning to crisp, 1 to 2 minutes. Add coleslaw mix and soy sauce; cook, stirring occasionally, for 2 minutes. Add eggs and scramble.

  3. Divide between 2 plates and sprinkle with sesame seeds. Serve with hot sauce, if desired.

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