Description
Transform leftover rice into a delicious fried rice with egg, packed with flavor and ready in under 30 minutes—a perfect comfort food for any occasion.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 3 tbsp soy sauce (low-sodium preferred)
- 2 green onions, chopped
For Extras:
- 1 cup frozen peas and carrots (optional)
- Cooked chicken or shrimp (optional)
Instructions
- 1. Heat Up Your Pan:
- Heat a large skillet or wok over medium-high heat. Add vegetable oil until it shimmers.
- 2. Scramble the Eggs:
- Crack the eggs into the pan and scramble until just set but still soft. Remove from the pan and set aside.
- 3. Sauté Garlic:
- In the same pan, add more oil if needed along with minced garlic. Sauté until fragrant.
- 4. Combine Rice:
- Add cooked rice to the pan, breaking up clumps as you stir-fry.
- 5. Season It Right:
- Pour in soy sauce while continuing to stir-fry everything together.
- 6. Final Touches:
- Return scrambled eggs to the pan, adding green onions and peas/carrots if using. Stir until heated through.
- 7. Serve hot on plates or directly from the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg