Egg Fried Rice
Egg Fried Rice is the perfect way to use leftover rice. It's super easy to make and is full of fresh veggies. In addition, it only takes minutes to make this restaurant quality dish.
Servings: 4 servings
- 2 Tablespoons unsalted butter, divided
- 1 large egg
- 1/2 cup chopped onion
- 1 medium carrot, chopped (about 1/2 cup)
- 1/4 cup frozen green peas
- 1 clove garlic, minced
- 2 cups leftover cooked and refrigerated rice (See Tip 1)
- 1 green onion, thinly sliced
- 2 Tablespoons soy sauce (See Tip 2)
- 1 teaspoon Hoisin sauce (optional)
Melt 1/2 tablespoon of butter in a wok or large skillet over medium-high heat. Add egg that has been whisked together; scramble egg. Remove from pan. (See Tip 3)
Melt additional 1/2 tablespoon of butter to pan. Add onions, carrots and green peas. Sauté over medium-high heat for 5 to 6 minutes, or until onions and carrots begin to soften.
Add minced garlic. Sauté for 30 seconds or until garlic is fragrant.
Melt remaining tablespoon of butter in pan. Add rice, green onions, soy sauce and Hoisin sauce. "Fry" rice, stirring occasionally for about 3 minutes. Add scrambled egg; stir to combine.
Yield: 4 servings. (See Tip 4)
- The rice that I used was long-grain white rice. You could also use short-grain rice here. It's important that the leftover rice has been refrigerated before making this dish. Otherwise, it will become mushy.
- I used low sodium soy sauce in this recipe.
- I made the Egg Fried Rice in my wok. However, you could also use a large non-stick skillet.
- Leftover Egg Fried Rice reheats beautifully.
Calories: 267kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 365mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2889IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg