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
- Total Time
- 17 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Asian
- rice
- vegetables
- quick
- budget-friendly
- leftovers
- 15-minute
- vegetarian
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(optional)
Nutrition
280
70 per serving
8g
16% DV
9g
13% DV
42g
14% DV
Macronutrient Breakdown
- 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.