Ingredients
Scale
- 2 cups cold day-old rice
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon mild-flavored oil (vegetable or canola)
- 1/2 cup frozen peas and carrots
- Green onions, chopped (optional)
Instructions
- Heat the oil in a large skillet or wok over high heat.
- Crack the eggs into the pan and scramble them until just cooked.
- Add the cold rice and stir to coat each grain with egg.
- Add soy sauce and toss until evenly mixed.
- Add peas and carrots, stirring to combine and heat through.
- Serve hot, optionally garnished with green onions.
Notes
Use cold, leftover rice for best results. Can be customized with various veggies or protein. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg