Name: Egg & Veggie Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 Tbsp. vegetable oil (divided); 2 eggs (whisked); 3 carrots (diced); 1 small onion (diced); 1 bell pepper (diced); 1/2 cup frozen corn; 2 cloves garlic (minced); 1/2 tsp. red pepper flakes (to taste); 4 cups cooked white rice (preferably cold); 3 Tbsp. low-sodium soy sauce; 4 scallions (minced); Fresh cilantro (for garnish); White sesame seeds (for garnish); Salt (to taste); Pepper (to taste)

When it comes to uncomplicated dinners, this is about as easy as it gets. Eggs, vegetables and rice are tossed in an Asian stir fry sauce and cooked in a single wok for a meal that has loads of flavor and requires virtually no post-meal cleanup. The carrots, bell pepper and onion add beautiful color and the perfect crunch to the light, soft mix. Just as good as your local take-out restaurant, and ready in less time than it would take to drive there, it’s a perfect weeknight meal any way you rice it.

Top View Bowl of Fried Rice Next to Two Spoons on Cloth Napkin | Vitacost Blog

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Egg & Veggie Fried Rice

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 373 kcal

Author Lizzy Briskin

Ingredients

2 Tbsp. vegetable oil divided
2 eggs whisked
3 carrots diced
1 small onion diced
1 bell pepper diced
1/2 cup frozen corn
2 cloves garlic minced
1/2 tsp. red pepper flakes to taste
4 cups cooked white rice preferably cold
3 Tbsp. low-sodium soy sauce
4 scallions minced
Fresh cilantro for garnish
White sesame seeds for garnish
Salt to taste
Pepper to taste

Instructions

In large wok or skillet over medium heat, heat 1 tablespoon oil. When hot, cook eggs, stirring, until just set. Transfer cooked eggs to plate.
In skillet, add remaining oil. Cook carrots, onion and bell pepper, stirring, until softened, about 4 minutes. Stir in garlic and hot pepper flakes; continue stirring until fragrant, about 1 minute. Season with pinch of salt.
Stir in rice and soy sauce, coating everything in sauce. Continue cooking until rice is heated through. Fold in eggs. Sprinkle with scallions.
To serve, garnish with fresh cilantro and sesame seeds, if desired.

Recipe Notes

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Nutrition Facts

Egg & Veggie Fried Rice

Amount Per Serving

Calories 373 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g35%

Cholesterol 82mg27%

Sodium 449mg19%

Potassium 461mg13%

Carbohydrates 61g20%

Fiber 4g16%

Sugar 5g6%

Protein 10g20%

Vitamin A 8996IU180%

Vitamin C 47mg57%

Calcium 61mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.