Veggie Fried Rice with Egg
Indulge in a vibrant bowl of Veggie Fried Rice with Egg, where colorful vegetables and fluffy rice come together in harmony. This easy-to-make dish takes less than 30 minutes, making it perfect for a busy weeknight or a cozy gathering. Each bite is packed with delightful flavors, ensuring satisfaction for both your cravings and your guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 3 cups cooked rice (day-old preferred)
- 2 large eggs
- 1 cup carrots (finely chopped)
- 1 cup green peas (fresh or frozen)
- 1 cup bell pepper (diced)
- 3 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 green onions (chopped)
Instructions
- Gather and chop all ingredients for easy access.
- Whisk the eggs in a bowl until combined but fluffy.
- Preheat a large skillet or wok over medium-high heat; add oil.
- Pour in the beaten eggs, cooking until just set; transfer to a plate.
- In the same pan, add more oil if needed, then sauté garlic, carrots, and bell peppers until tender yet crisp.
- Add cooked rice, soy sauce, and sesame oil; stir to combine and cook for about 5 minutes.
- Fold in the cooked eggs and green onions before serving hot.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 200mg
Find it online: https://homechefrecipes.com/veggie-fried-rice-with-egg/