Description
A comforting and versatile fried rice dish that’s quick to make, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, and bell peppers)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and minced garlic, sauté for 2-3 minutes until translucent.
- Toss in the mixed vegetables and cook for an additional 3-4 minutes until heated through.
- Push the vegetable mixture to one side to make space for the eggs.
- Pour in the beaten eggs and scramble until fully cooked, about 2-3 minutes.
- Stir in the cooked rice and soy sauce, mixing until heated through.
- Season with salt and pepper to taste.
- Just before serving, stir in the chopped green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheats well in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg