Description
A comforting and quick fried rice dish with crispy bits, tender vegetables, and rich scrambled eggs.
Ingredients
Scale
- 4 cups cold, cooked rice
- 3 tablespoons butter
- 1 onion, diced
- 12 oz frozen peas and carrots
- 1/2 cup soy sauce
- 3 eggs, beaten
Instructions
- Heat the butter in a large skillet over medium heat until it melts and sizzles.
- Add the diced onions and sauté until they turn translucent and fragrant.
- Toss in the frozen peas and carrots, stirring gently until heated through.
- Incorporate the cold rice into the pan and drizzle in the soy sauce, mixing gently.
- Push the rice to one side of the pan and scramble the beaten eggs on the other side until set; then fold into the rice.
- Garnish with fresh green onions or sesame seeds and stir to mix.
Notes
Use day-old rice for the best texture; consider adding sesame oil or rice vinegar for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg