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–+ servings
Easy egg fried rice served in a bowl with green onions and vegetables.

Egg Fried Rice with Cottage Cheese (Fridge Clean-Out Favorite)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 large servings
Author: Nico Pallotta
This egg fried rice is a healthy, satisfying dinner packed with fresh vegetables, fluffy rice, creamy eggs, and cottage cheese for extra protein. It's an easy way to turn simple ingredients into a colorful meal that's better than takeout.
USA - Metric

Ingredients

  • 2 packed cups cooked cold rice
  • 3 eggs
  • ⅓ cup cottage cheese
  • 1 tablespoon olive oil plus more as needed
  • ½ onion chopped
  • 2 cups broccoli chopped small
  • 1 medium carrot diced small
  • 1 cup frozen peas
  • 2 cloves garlic grated
  • 1 green onion thinly sliced
  • 2 tablespoons soy sauce low-sodium + 1 optional tablespoon oyster sauce or sesame oil
  • ¼ teaspoon ground turmeric for color
  • 2 pinches salt and black pepper to taste

Instructions

  • Cook the eggs: Whisk 3 eggs, ⅓ cup cottage cheese, and a pinch of salt in a bowl.
    Heat a 1 tablespoon olive oil in a large skillet over medium heat. Add the egg mixture and cook for 1 to 2 minutes, stirring often, until soft and creamy.
    Transfer to a plate.
    Step 1 Soft scrambled eggs cooking in a skillet until lightly set.
  • Cook the vegetables: In the same skillet, cook ½ onion, 1 medium carrot, and 2 cups broccoli for about 5 minutes until slightly softened.
    Add 1 cup frozen peas and 2 cloves garlic and cook for 1 more minute. If the pan gets dry, add a splash of water.
    Step 2 Chopped onion, carrot, and broccoli sautéing in a hot skillet.
  • Fry the rice: Add 2 packed cups cooked cold rice and break up any clumps with a spoon.
    Stir in 2 tablespoons soy sauce, ¼ teaspoon ground turmeric, 2 pinches salt, black pepper, and the oyster sauce or sesame oil if using. Cook for 3 to 4 minutes, stirring occasionally, until the rice is hot.
    Step 3 Scrambled eggs folded into fried rice with sliced green onions.
  • Finish and serve: Add the cooked eggs and 1 green onion. Stir gently to combine.
    Taste and add more soy sauce or salt if needed. Serve hot.
    Step 4 Finished egg fried rice served warm with sesame seeds and a golden spoon.

Notes

Substitutions
  • Cold cooked rice → Fresh rice (chilled first), brown rice.
  • Eggs → Extra egg or egg whites for more protein.
  • Cottage cheese → Crumbled tofu.
  • Olive oil → Avocado oil, sesame oil.
  • Onion → Shallots, leeks, green onions.
  • Broccoli → Cauliflower, zucchini, cabbage.
  • Carrot → Bell peppers, corn, sweet potato.
  • Frozen peas → Edamame.
  • Garlic → Green parts of scallions, garlic-infused oil.
  • Green onion → Chives, fresh cilantro.
  • Soy sauce → Tamari.
  • Oyster sauce (optional) → Sesame oil.
 
Tips
  • Keep the ratio: Don't add extra cottage cheese, or the eggs can turn watery or curdled.
  • Use cold rice: Fridge-cold rice fries better and stays fluffy.
  • Chop small: Small vegetables cook fast and mix evenly.
  • Keep eggs soft: They finish cooking when added back to the pan.
  • Let rice toast: Stir less so some grains get lightly golden.
  • Use water, not more oil: A splash of water keeps things moist without greasiness.
  • Salt at the end: Soy sauce is salty, so taste first.
  • Clean out the fridge: Bell peppers, zucchini, cabbage, mushrooms, spinach, and corn all work.
  • Finish fresh: Lime, green onions, cilantro, or sesame seeds make it pop.
  • Store leftovers: Refrigerate in an airtight container for up to 3 days and reheat in a skillet with a splash of water.
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