Egg Fried Rice
Servings: 4 people
Calories: 456kcal
Ingredients
- 5 eggs beaten
- 4 cups cooked rice
- 1 yellow onion chopped
- ¾ cup carrots chopped
- 3/4 cup green onion chopped
- 1 ½ teaspoons sesame oil
- 3 tablespoons soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons cooking oil
Instructions
- Heat 4 tablespoons of cooking oil in a wok.4 tablespoons cooking oil
- Pour the beaten eggs. Cook while stirring until the eggs become firm. Cut the eggs into small pieces using the tip of your spatula or cooking spoon.5 eggs
- Add the onion and carrot. Sauté for 1 minute.¾ cup carrots, 1 yellow onion
- Add the rice. Stir fry for 3 minutes.4 cups cooked rice
- Pour the soy sauce and sesame oil. Continue stir frying for 1 minute.3 tablespoons soy sauce, 1 ½ teaspoons sesame oil
- Add the green onions. Toss and then season it with salt and ground black pepper. Stir fry for 30 seconds.1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 3/4 cup green onion
- Transfer to a serving plate. Share and enjoy!
Notes
Why is leftover rice the best choice for fried rice?
Using leftover rice for fried rice is great because it's not too soft and won't turn mushy when you stir-fry it. Plus, since it's already cooked, it saves you time and reduces food waste. It's an easy way to whip up a tasty meal in no time!Nutrition
Calories: 456kcal | Carbohydrates: 52g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1000mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4494IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg