Description
A simple yet delightful dish perfect for a quick weeknight meal, packed with colorful vegetables and protein-rich eggs.
Ingredients
Scale
- 2 cups cooked rice
- 2 eggs
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large skillet or wok, heat the sesame oil over medium heat until it’s hot but not smoking.
- Add the mixed vegetables to the skillet and sauté for 3-4 minutes until they become tender and vibrant.
- Push the vegetables to one side of the pan and crack the eggs into the empty side. Scramble the eggs until they are fully cooked and fluffy.
- Add the cooked rice to the skillet with the vegetables and eggs, mixing everything together until well combined.
- Pour the soy sauce over the rice mixture and stir until thoroughly mixed, ensuring the rice is evenly coated.
- Add the chopped green onions, and season with salt and pepper to taste. Cook for another 2-3 minutes, stirring frequently to integrate all ingredients.
- Remove from heat and serve hot, enjoying the colorful, fragrant dish!
Notes
For best results, use day-old rice and cook on high heat. Experiment with different vegetables and add protein for extra nourishment.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg