Vegetable Fried Rice with Egg

Name: Vegetable Fried Rice with Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: east asian
Ingredients: 3 cups cooked rice (day-old, chilled); 3 large eggs (beaten); 200 g frozen peas and carrots; 3 stalks green onions (sliced); 2 cloves garlic (minced); 2 tbsp low-sodium soy sauce; 1 tsp sesame oil; 1.5 tbsp neutral oil; 0.5 medium cucumber (sliced, to serve)

Day-old rice, five vegetables, and a ribboned egg — the leftover-rescue lunch.

20 mineasy3 servings$east asianVegetarianDairy-free

Why it earns its place. The template that turns any leftover rice and vegetable drawer into lunch in ten minutes.

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Ingredients · 3 servings

3 cupscooked rice — day-old, chilled
3 largeeggs — beaten
200 gfrozen peas and carrots
3 stalksgreen onions — sliced
2 clovesgarlic — minced
2 tbsplow-sodium soy sauce
1 tspsesame oil
1.5 tbspneutral oil
0.5 mediumcucumber — sliced, to serve

Contains: eggs, soy, sesame. Always check labels — brands vary.

Method

Scramble eggs in half the oil; remove while still soft.
2 min
Stir-fry garlic, then frozen vegetables until hot.
3 min
Rice in, pressed flat — let it sizzle before tossing. Twice.
4 min
Eggs back in with soy and sesame oil; green onions last. Cucumber alongside.
1 min

Nutrition per serving

400calories

14 gprotein

56 gcarbs

13 gfat

5 gfiber

2.5 gsat fat

560 mgsodium

1 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

costAny leftover protein — chicken, tofu, shrimp

allergyTamari for gluten-free

availabilityWhatever vegetables are wilting — this is their second chance

Storage. Fridge 2 days; reheat hot and fast in a pan.

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