Description
A delightful dish that combines soft rice, crisp vegetables, and rich scrambled eggs, offering a satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs
- 2 tablespoons soy sauce
- 2 tablespoons oil (vegetable or sesame)
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet or wok over medium heat, allowing it to shimmer.
- Add the mixed vegetables and sauté for about 3–4 minutes until they start to soften.
- Push the vegetables to one side of the pan, creating a well, and crack the eggs into the other side. Scramble the eggs until fully cooked.
- Add the cooked rice to the pan. Mix it together, integrating the vegetables and eggs.
- Pour in the soy sauce and season with salt and pepper. Stir thoroughly.
- Cook for an additional 3–5 minutes, stirring occasionally, allowing it to fry rather than steam.
- Garnish with chopped green onions just before serving.
Notes
For best results, use day-old rice and have all ingredients prepped before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg