Description
This Weeknight Egg Fried Rice is a quick, satisfying meal that’s packed with flavor and can be customized easily.
Ingredients
Scale
- 3 cups Day-old cooked rice
- 2 large Eggs
- 1 tablespoon Vegetable oil
- 3 tablespoons Soy sauce
- 2 cloves Garlic
- 2 stalks Green onions
- 1 cup Frozen peas and carrots
- 1 cup Cooked chicken or shrimp
- 1 teaspoon Sesame oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 30 seconds.
- Pour beaten eggs into the hot skillet; gently stir until just set into soft ribbons, about 1-2 minutes, then transfer to a plate and set aside.
- Add minced garlic and frozen peas & carrots; stir-fry for 1 minute until garlic is fragrant.
- Increase heat to high; add day-old rice, breaking clumps. Stir-fry for 2-3 minutes until grains separate.
- Drizzle soy sauce around the pan edges; continue stir-frying for 30 seconds.
- Return scrambled eggs to the rice; toss in sliced green onions and sesame oil, cooking for 30 seconds.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg
Keywords: Egg Fried Rice, Quick Dinner, Easy Recipe