Description
A quick and easy fried rice recipe made with cold, leftover rice and colorful veggies, perfect for busy weeknights and adaptable to personal tastes.
Ingredients
Scale
- 4 cups cold, cooked rice
- 3 tablespoons butter
- 1 onion, diced
- 12 oz frozen peas and carrots
- 1/2 cup soy sauce
- 3 eggs, beaten
Instructions
- Prep your ingredients by gathering everything and ensuring your rice is cold.
- In a large skillet, heat butter over medium heat and sauté the diced onion until translucent.
- Add frozen peas and carrots and cook until heated through.
- Stir in the cold rice and soy sauce, cooking for a few minutes to coat all rice.
- Push rice to one side, pour in the beaten eggs, scramble, and mix everything together.
- Remove from heat, garnish, and serve hot.
Notes
Use day-old rice for best texture. You can customize by adding different proteins or veggies based on preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg