Description
Quick and delicious 10-minute fried rice recipe perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup mixed vegetables (frozen peas, carrots, and corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs to the skillet and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the mixed vegetables and stir-fry for about 2-3 minutes until heated through.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for another 2-3 minutes until the rice is heated and slightly crispy.
- Stir in the scrambled eggs, green onions, soy sauce, and sesame oil. Mix well and season with salt and pepper to taste.
- Cook for an additional minute, stirring frequently, then remove from heat and serve immediately.
Notes
- For added protein, consider including cooked chicken, shrimp, or tofu.
- Experiment with different vegetables like bell peppers, broccoli, or snap peas for a unique twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg