Description
A comforting bowl of fried rice filled with vibrant vegetables and fluffy eggs, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 eggs
- 3 cups leftover rice
- 2–3 tablespoons soy sauce
- 1 cup mixed vegetables (peas and carrots)
- 2 green onions, chopped
- 2 tablespoons cooking oil (vegetable or olive oil)
Instructions
- Heat the oil in a skillet over medium heat until glistening but not smoking.
- Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside.
- Add the leftover rice to the skillet and stir-fry until heated through and slightly colored.
- Pour in the soy sauce, then add the mixed vegetables and scrambled eggs back to the skillet.
- Stir everything together, cooking for an additional 2-3 minutes until well combined.
- Garnish with chopped green onions before serving.
Notes
Use day-old rice for the best texture. Feel free to customize with any proteins or veggies you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 165mg