Ingredients
Scale
- 2 cups cooked rice (450 g)
- 2 tablespoons vegetable oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn) (150 g)
- 2 eggs, beaten
- 3 tablespoons soy sauce (45 ml)
- 1 tablespoon sesame oil (15 ml)
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chopped onion and minced garlic, sautéing until fragrant.
- Stir in the mixed vegetables and cook for another 2-3 minutes.
- Push the vegetable mixture to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked.
- Add the cooked rice, soy sauce, and sesame oil. Mix everything together until well combined and heated through.
- Season with salt and pepper to taste before serving.
Notes
- For best results, use day-old rice as it will be less sticky.
- Add cooked chicken, shrimp, or tofu for extra protein if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 100 mg
Keywords: quick fried rice, easy fried rice, weeknight dinner