Description
A delicious and easy recipe for egg fried rice that is perfect for using up leftover rice.
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 3 large eggs
- 1 cup frozen peas and carrots mix
- 1/4 cup green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Crack the eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the frozen peas and carrots. Stir-fry for about 2-3 minutes until heated through.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated and slightly crispy.
- Return the scrambled eggs to the skillet and add the soy sauce, sesame oil, garlic powder, salt, and pepper. Mix everything together until well combined and heated through.
- Stir in the chopped green onions just before serving.
Notes
- For added protein, consider including cooked chicken, shrimp, or tofu.
- Substitute the soy sauce with tamari for a gluten-free version or use coconut aminos for a lower-sodium option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg