Egg & Veggie Fried Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 373 kcal
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.
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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.
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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.