Egg Fried Rice
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Egg Fried Rice

Quick wok-tossed rice with scrambled eggs, vegetables, and soy sauce.

From Nutrola's curated recipe library

10 min2 servings

Nutrition Facts (per serving)

Values are per serving

436Cal

17 g

Protein

62 g

Carbs

11 g

Fat

Ingredients

  • Cooked rice (cold)

    400 g

    520 Cal

  • Eggs

    3 large

    210 Cal

  • Peas

    60 g

    51 Cal

  • Carrots

    1 small

    25 Cal

  • Green onions

    3 stalks

    5 Cal

  • Soy sauce

    2 tbsp

    20 Cal

  • Sesame oil

    1 tsp

    40 Cal

Instructions

  1. 1

    Scramble eggs in a hot wok, break into pieces, set aside.

  2. 2

    Add oil, stir-fry diced carrots and peas for 2 minutes.

  3. 3

    Add cold rice and toss on high heat for 3 minutes.

  4. 4

    Add soy sauce, sesame oil, and scrambled eggs. Toss together.

  5. 5

    Garnish with sliced green onions.

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