Description
Experience the delightful aroma and vibrant flavors of homemade fried rice, perfect for a quick dinner or using up leftovers.
Ingredients
Scale
- Key Ingredients
- 4 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2–3 large eggs
- 3 tbsp low-sodium soy sauce
- 4 green onions, chopped
- 1 tsp sesame oil
- – Optional protein: 1 cup cooked chicken or shrimp (substitute with tofu for vegetarian option)
Instructions
- 1. Prepare Your Ingredients
- Gather and chop all ingredients to ensure smooth cooking.
- 2. Heat Up Your Pan
- In a large skillet or wok, heat over medium-high heat and add 2 tsp of oil to coat the bottom.
- 3. Scramble the Eggs
- Crack eggs into the pan, scrambling until fully cooked but still soft. Remove from the pan and set aside.
- 4. Sauté Your Veggies
- Add mixed vegetables to the pan and stir-fry for about 3 minutes until tender-crisp.
- 5. Add Rice and Soy Sauce
- Stir in cooked rice and soy sauce, mixing well so each grain is coated.
- 6. Finish It Off
- Return scrambled eggs to the pan along with chopped green onions and sesame oil; stir until heated through.
- 7. Serve
- Transfer to plates and drizzle with additional soy sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 160mg