Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 2 large eggs
- 2 tablespoons vegetable oil
- 3 green onions (sliced)
- 3 tablespoons low-sodium soy sauce
- Mixed vegetables (carrots, peas, bell peppers) as desired
Instructions
- Gather all ingredients and chop vegetables.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Scramble beaten eggs in the pan until just set; remove and set aside.
- Stir-fry mixed vegetables for about 3 minutes until tender-crisp.
- Add cooked rice and soy sauce; stir-fry for 5 minutes until heated through.
- Return scrambled eggs to the pan along with green onions; mix well and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg