Egg Fried Rice
Simple and satisfying fried rice with scrambled eggs and vegetables
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Chinese
- budget
- quick
- leftover-rice
- vegetarian
- stir-fry
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Ingredients
Servings:
4
- 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
- 2g
% 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.