Description
A quick and tasty egg fried rice recipe that combines scrambled eggs, mixed vegetables, and rice for a comforting meal.
Ingredients
Scale
- 2 cups cooked rice (day-old rice works best)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Heat the sesame oil in a large pan or wok over medium heat.
- Add the mixed vegetables and sauté for 2-3 minutes until tender.
- Push the veggies to one side of the pan and pour in the beaten eggs to scramble until fully cooked.
- Add the cooked rice to the pan and stir everything together, mixing well.
- Pour in the soy sauce and season with salt and pepper to taste, mixing thoroughly.
- Add the chopped green onions, stir, and serve hot.
Notes
For added flavor, serve with sweet and sour sauce or crispy spring rolls. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 210mg
Keywords: egg fried rice, quick meal, easy recipes, vegetarian cooking, leftover rice