Description
A quick and delicious meal made with cooked rice, vegetables, and soy sauce.
Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup mixed vegetables (peas, carrots, and corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and sauté for about 3-4 minutes until they are tender.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for about 2-3 minutes until the rice is heated through.
- Pour in the soy sauce and sesame oil, stirring to combine evenly. Add the scrambled eggs back into the skillet along with the chopped green onions. Mix everything well and cook for another 1-2 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu to the fried rice.
- Experiment with different vegetables such as bell peppers, broccoli, or snap peas for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg