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Fried Rice

A quick and satisfying stir-fried rice dish loaded with vegetables and scrambled eggs. Perfect for using up leftover rice and ready in under 15 minutes.

Prep

5 min

Cook

12 min

Servings

4

Difficulty

easy

ricevegetablesquickbudget-friendlyleftovers15-minutevegetarian

Ingredients

3cupsCooked rice, preferably day-old and cooled
2tbspVegetable oil
2eggsLarge eggs, beaten
1cupMixed frozen vegetables
3stalksGreen onions, sliced
2clovesGarlic, minced
3tbspSoy sauce
1tspSesame oil
to tasteSalt
1/4tspWhite pepper

Nutrition

Calories

280

70 per serving

Protein

8g

16% DV

Fat

9g

13% DV

Carbs

42g

14% DV

Macronutrient Breakdown

Protein11%
Fat29%
Carbs60%
Fiber
2g
Sodium
620mg

% Daily Values based on a 2000 calorie diet

Step-by-Step

1

Heat 1 tablespoon oil in a large wok or skillet over high heat.

2

Pour in beaten eggs and scramble quickly. Remove eggs and set aside.

2m
3

Add remaining oil to the same pan. Add garlic and stir-fry for 30 seconds until fragrant.

4

Add frozen vegetables and stir-fry for 2-3 minutes until heated through.

3m
5

Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes.

4m
6

Return scrambled eggs to the pan and add soy sauce, sesame oil, and white pepper. Toss everything together.

1m
7

Add green onions and stir-fry for another minute. Taste and adjust seasoning.

1m
8

Serve immediately while hot.