Savory Vegetable Fried Rice with Scrambled Eggs
Cook up a delightful batch of Savory Vegetable Fried Rice with Scrambled Eggs, a dish that’s sure to win over your entire family. This quick and versatile meal is perfect for busy weeknights and makes use of leftover rice, combining light, fluffy grains with a colorful mix of fresh vegetables and protein-rich scrambled eggs. Whether you want to stick to the classic recipe or add your favorite sauces and proteins, this dish can be customized to fit any palate. In just 30 minutes, you can serve a nutritious, satisfying meal that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
- Cooked rice (preferably day-old)
- Diced carrots
- Diced bell peppers
- Green peas
- Sliced green onions
- Beaten eggs
- Soy sauce (or tamari for gluten-free)
- Sesame oil
- Salt and pepper
Instructions
- Prepare all ingredients by dicing vegetables and beating the eggs.
- Heat a large skillet or wok over medium-high heat with sesame oil.
- Stir-fry carrots and bell peppers for 2-3 minutes until slightly tender. Add green peas and green onions; cook for another minute.
- Push vegetables to one side, pour in beaten eggs, scramble gently until cooked through, then mix with veggies.
- Add cooked rice, drizzle with soy sauce, season to taste, and stir-fry for 3-5 minutes until heated through.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg