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Egg Fried Rice
Simple and satisfying fried rice with scrambled eggs and vegetables
Prep
10 min
Cook
10 min
Servings
4
Difficulty
easy
Total Time
20 min
budgetquickleftover-ricevegetarianstir-fry
Ingredients
3 cups cooked rice, preferably day-old
4 large eggs, beaten
3 green onions, sliced
1 cup frozen mixed vegetables
3 cloves garlic, minced
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
Salt and pepper to taste
Nutrition
Calories
280
70 per serving
Protein
12g
24% DV
Fat
8g
11% DV
Carbs
42g
14% DV
Macronutrient Breakdown
Protein17%
Fat26%
Carbs60%
Fiber
02g
% Daily Values based on a 2000 calorie diet
Step-by-Step
1
Heat 1 tbsp oil in a large wok or skillet over high heat.
2
Add beaten eggs and scramble until just set. Remove and set aside.
3
Add remaining oil to the pan.
4
Add garlic and cook for 30 seconds until fragrant.
5
Add frozen vegetables and stir-fry for 2-3 minutes.
6
Add rice, breaking up any clumps, and stir-fry for 3-4 minutes.
7
Return eggs to the pan and add soy sauce and sesame oil.
8
Stir everything together and cook for another minute.
9
Add green onions and season with salt and pepper.
10
Serve immediately while hot.