Description
A quick and flavorful meal made from leftover rice and customizable veggies, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice (stale rice is best for frying)
- 2 eggs
- 1/2 cup peas and carrots (or a mix of your favorite vegetables)
- 3 tablespoons soy sauce
- 2 tablespoons olive oil (or sesame oil for a richer taste)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium heat.
- Add the peas and carrots, sautéing until tender (about 2-3 minutes).
- Push the veggies aside and scramble the eggs on the other side of the skillet until fully cooked.
- Add the cooked rice, breaking up any clumps and mixing everything together.
- Drizzle in soy sauce, stirring to coat the rice evenly.
- Add sliced green onions, seasoning with salt and pepper to taste, and stir altogether.
- Cook for an additional 2-3 minutes, stirring frequently until heated through.
Notes
For best results, use cold, leftover rice to avoid a sticky texture. This dish is very versatile; feel free to add proteins or different vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Egg Fried Rice, quick dinner, vegetarian meal, comfort food