Leftover Fried Rice
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Leftover Fried Rice
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This easy egg fried rice recipe is both the perfect way to use up some leftover rice, and convince your family to eat a few veggies. Enjoy takeout style fried rice right at home, perfect as a main dish or side dish!
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Ingredients
- 3 large egg beaten lightly
- 3 tablespoons butter divided
- ½ medium onion diced
- 1 cup carrot diced
- 1/4 teaspoon dried ginger or 1 teaspoon minced ginger
- 2 teaspoons garlic jarred, if you have garlic powder use 1/2 teaspoon, minced
- ½ cup peas frozen
- 3 tablespoons soy sauce adjust this to taste as necessary at the end, low sodium
- 3 cups rice day old, leftover, cold
Instructions
- In a small bowl, crack the eggs and beat with a whisk or fork.
- Pour 2 tablespoons of butter into the pan and heat over high medium-high heat. Add diced onion, carrots, garlic, ginger and cook for about 3 minutes. Keep moving the vegetables around the pan with a wooden spatula until the vegetables have softened.
- Pour the frozen peas into the pan and cook for 1-2 minutes until just warm.
- Push the vegetables to the side of the pan and turn the heat down to medium-low. I like to scoot the pan a little on the burner so it’s mostly the empty side of the pan over the burner.
- Add one tablespoon of butter to the empty side of the pan. Stir the eggs gently while cooking on half the pan until cooked. Keep pushing the eggs back towards the empty side of the pan, but don’t worry if a little egg gets in the vegetables.
- Chop any large pieces of egg with the spatula gently, then mix with the vegetables.
- Add the rice and mix with the egg and vegetable mixture. Take care to break up any large chunks of rice with the spatula. Drizzle soy sauce over the rice and stir until warmed all the way through. Garnish with optional green onions, then eat and enjoy!
Notes
- It's really helpful to have all of your ingredients measured and ready for this recipe, as once you get started you have to move fast!
Nutrition Information
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Calories
453kcal
(23%)
Carbohydrates
80g
(27%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
108mg
(36%)
Sodium
389mg
(16%)
Potassium
290mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3967IU
(79%)
Vitamin C
7mg
(8%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 389mg | 16% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3967IU | 79% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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