Description

Fried Rice with Egg is a quick and comforting dish that combines fluffy rice, scrambled eggs, and colorful vegetables in a delicious stir-fry. Perfect for busy weeknights or casual gatherings, this versatile recipe allows you to use whatever ingredients you have on hand while delivering satisfying flavors and aromas that evoke the warmth of home-cooked meals. Enjoy each bite as it transports you back to cherished memories.

Ingredients

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2 cups cooked rice (preferably day-old)
2 large eggs
1 cup mixed vegetables (peas, carrots, bell peppers)
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon vegetable oil
2 green onions (for garnish)

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Instructions

Chop your vegetables and set aside.
Heat vegetable oil in a skillet or wok over medium heat. Scramble the eggs until fluffy and golden; then remove them from the pan.
Stir-fry mixed vegetables in the same skillet until tender but crisp.
Add cooked rice to the skillet, breaking up clumps and mixing well with the veggies.
Drizzle soy sauce over the mixture while stirring continuously; season with salt and pepper to taste.
Fold in the scrambled eggs until fully incorporated. Garnish with chopped green onions before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 315
Sugar: 2g
Sodium: 600mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 9g
Cholesterol: 186mg