Description
A quick and easy fried rice recipe made with leftover rice, fresh vegetables, and scrambled eggs.
Ingredients
Scale
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add diced onion and minced garlic, sautéing until fragrant, about 2-3 minutes.
- Stir in mixed vegetables and cook until tender, approximately 5 minutes.
- Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked.
- Add the cooked rice, soy sauce, salt, and pepper. Mix all ingredients together and stir-fry for 5-7 minutes until heated through.
- Garnish with chopped green onions before serving.
Notes
For best results, use cold, day-old rice. Customize with your favorite proteins or veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg