Description
Egg Fried Rice is a delightful and comforting dish that combines fluffy day-old rice, perfectly scrambled eggs, and vibrant vegetables into a quick meal that can be enjoyed any day of the week. This recipe is perfect for busy weeknights or as a crowd-pleasing side at gatherings. With its savory and slightly sweet flavor profile, it’s an economical way to use up leftover rice while satisfying your taste buds.
Ingredients
Scale
- 3 cups cooked day-old rice
- 3 large eggs
- 1 cup chopped green onions
- 1 cup diced carrots
- 1 cup frozen peas
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
Instructions
- Chop vegetables into small pieces for even cooking.
- Heat oil in a skillet over medium heat, scramble eggs until just set, then remove from pan.
- Add more oil if needed; sauté carrots and peas for about three minutes until tender.
- Stir in cooked rice, breaking up clumps while mixing with the veggies.
- Drizzle soy sauce and sesame oil over the mixture; stir until evenly coated.
- Fold in scrambled eggs and green onions; heat through for two minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 220mg