Description
A quick and delicious vegetable fried rice made with day-old rice and fresh ingredients.
Ingredients
Scale
- 3 cups cooked day-old rice
- 2 large eggs
- 3 tbsp low-sodium soy sauce
- 1 cup frozen peas and carrots
- 3 green onions, finely chopped
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Instructions
- Prepare all ingredients: chop vegetables and measure sauces.
- Heat a large skillet or wok over medium-high heat; add oil to coat the bottom.
- Sauté minced garlic and ginger until fragrant (about 30 seconds).
- Add frozen vegetables and cooked rice; break apart clumps gently with a spatula.
- Create space in the pan, crack in the eggs, and scramble until just set.
- Mix everything in the pan while adding soy sauce and sesame oil; cook briefly until heated through.
Notes
- Using day-old rice helps to prevent clumping.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg