Ingredients
Scale
- 2 cups day-old cooked rice
- 2 large eggs
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 3 tablespoons low-sodium soy sauce
- 2 green onions, chopped
- 2 tablespoons vegetable oil (or sesame oil)
Instructions
- Begin by prepping your ingredients: chop the vegetables and break up any clumps in the day-old rice.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the chopped vegetables and stir-fry for about 3 minutes until tender yet crisp.
- Push the veggies to one side of the pan, crack the eggs on the other side, and scramble gently until just set (about 1 minute).
- Add the cooked rice to the skillet, breaking up any clumps, and stir-fry for an additional 4 minutes until heated through.
- Drizzle in soy sauce and toss everything together. Sprinkle chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg