Description
A quick and flavorful fried rice recipe that can be customized with leftover vegetables and proteins.
Ingredients
Scale
- 2 cups cooked rice (day-old rice works best)
- 2 eggs
- 1 cup mixed vegetables (like peas and carrots)
- 3 tablespoons soy sauce
- 2 tablespoons green onions, chopped
- 1 tablespoon oil (for frying)
Instructions
- In a large skillet, heat the oil over medium heat.
- Add the mixed vegetables to the skillet and cook for 2-3 minutes until they are tender.
- Push the cooked vegetables to one side of the pan. Crack the eggs into the other side and scramble until fully cooked.
- Stir the cooked rice into the skillet, mixing everything together.
- Pour the soy sauce over the rice and stir well to combine.
- Cook everything for an additional 3-5 minutes until heated through.
- Before serving, stir in the chopped green onions for that fresh touch.
Notes
For best results, use cold, day-old rice to avoid mushiness. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg
Keywords: fried rice, quick meal, vegetarian recipe, easy recipe, rice dish