Description
Quick and easy egg fried rice, perfect for a weeknight meal.
Ingredients
Scale
- 2 cups cooked day-old white rice
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1/2 cup frozen peas and carrots blend
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add frozen peas and carrots, stir-fry for 2-3 minutes.
- Push vegetables to one side of the pan. Crack eggs into the empty side and scramble until cooked through.
- Add cooked rice to the pan, breaking up any clumps.
- Pour soy sauce over the rice and stir to combine everything.
- Add chopped green onions and stir-fry for another 1-2 minutes.
- Serve hot.
Notes
- Using day-old rice prevents the fried rice from becoming mushy.
- Adjust soy sauce to your taste.
- You can add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 186mg
Keywords: egg fried rice, quick meal, easy recipe, weeknight dinner