Description
Fried rice with egg is a flavorful and versatile dish that blends fluffy rice, scrambled eggs, and vibrant vegetables into a delightful medley. Perfect for using up leftovers or meal prepping, this recipe is quick to whip up and easily customizable. Whether you’re enjoying it for a cozy dinner or serving guests, this fried rice will elevate any occasion.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 1 cup mixed vegetables (green peas, carrots, bell peppers)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 2 green onions (for garnish)
Instructions
- Dice the vegetables into small pieces.
- In a non-stick skillet over medium heat, scramble the eggs until just set. Remove from the pan and set aside.
- Add vegetable oil to the skillet and stir-fry the chopped vegetables for 3-4 minutes until tender but crisp.
- Add the cooked rice to the skillet, breaking apart any clumps as you stir.
- Pour soy sauce over the rice mixture and fold in the scrambled eggs.
- Serve hot, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg