Description
Fried rice with egg is a beloved comfort food that brings together fluffy, day-old rice, vibrant vegetables, and creamy scrambled eggs for a satisfying meal. This quick and easy dish is perfect for busy weeknights or casual gatherings. Customize it with your favorite proteins and enjoy an explosion of flavors in every bite.
Ingredients
Scale
- 3 cups cooked day-old rice
- 2 large eggs
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 2 tbsp low-sodium soy sauce
- 1 tbsp vegetable oil (for cooking)
- 2 green onions, thinly sliced (for garnish)
Instructions
- If using fresh rice, cook according to package instructions and let cool completely.
- In a large pan or wok over medium heat, add vegetable oil. Scramble the eggs until fluffy and just set; remove from the pan.
- In the same pan, add additional oil if necessary and saut? mixed vegetables until tender yet crisp (about 3-4 minutes).
- Add the cooked rice and soy sauce to the pan, stirring well to coat the rice evenly. Cook for about 5 minutes until heated through.
- Return scrambled eggs to the pan and gently fold into the rice mixture.
- Serve hot, garnished with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg