Description
This fried rice with egg recipe combines fluffy rice, fresh vegetables, and scrambled eggs for a comforting dish that’s perfect for any occasion.
Ingredients
Scale
- Key Ingredients
- 3 cups cooked rice (preferably day-old)
- 2 large eggs
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 2 green onions (chopped)
- 2 tbsp sesame oil or vegetable oil
Instructions
- Instructions
- 1. Prepare Your Ingredients
- Gather all your ingredients. Chop the vegetables and whisk the eggs in a bowl.
- 2. Heat the Pan
- In a large skillet or wok over medium-high heat, add sesame oil and let it shimmer.
- 3. Sauté Aromatics
- Add minced garlic and sauté for about one minute until fragrant.
- 4. Add Vegetables
- Toss in the mixed vegetables and stir-fry for 3 to 4 minutes until tender yet crisp.
- 5. Scramble the Eggs
- Push veggies to one side and crack the eggs into the pan. Scramble them until just set, then mix with the veggies.
- 6. Combine Everything
- Stir in the cooked rice and soy sauce. Mix thoroughly for another 2 minutes until heated through.
- 7. Serve
- Transfer to plates and top with chopped green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 365
- Sugar: 2g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg