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–+ servings

Breakfast Fried Rice

A quick and delicious breakfast option made with leftover rice, eggs, and vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, main
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Rice and Vegetables
  • 4 cups cooked rice preferably day-old
  • 1 cup peas frozen or fresh
  • 1 cup carrots diced
  • 1 cup green onions chopped
Eggs and Seasoning
  • 3 large eggs beaten
  • 3 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil for flavor
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Prepare the Ingredients
  1. Gather all ingredients and chop the vegetables as needed.
  2. Beat the eggs in a bowl and set aside.
Cook the Eggs
  1. Heat the wok over medium heat and add 1 tablespoon of sesame oil.
  2. Pour in the beaten eggs and scramble until fully cooked. Remove from the wok and set aside.
Stir-Fry the Vegetables
  1. In the same wok, add another tablespoon of sesame oil.
  2. Add the diced carrots and peas, stir-frying for about 3-4 minutes until tender.
Combine Rice and Seasoning
  1. Add the cooked rice to the wok, breaking up any clumps.
  2. Pour in the soy sauce, salt, and pepper, stirring well to combine.
Finish the Dish
  1. Add the scrambled eggs and chopped green onions, mixing everything together.
  2. Cook for an additional 2-3 minutes, then serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

Feel free to add any leftover proteins like chicken or shrimp for extra flavor.

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