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–+ servings

Fried Rice

A delicious and versatile dish made with stir-fried rice, vegetables, and proteins, perfect for using leftover rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Rice
  • 2 cups cooked rice preferably day-old
Vegetables
  • 1 cup peas frozen or fresh
  • 1 cup carrots diced
  • 1 cup green onions chopped
Proteins
  • 2 large eggs beaten
  • 1 cup chicken cooked and diced
Sauces and Seasonings
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil for flavor
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste

Method
 

Preparation
  1. Prepare all ingredients by chopping vegetables and cooking proteins if necessary.
Cooking
  1. Heat the wok over medium-high heat and add sesame oil.
  2. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
  3. In the same wok, add the diced chicken and stir-fry for 2-3 minutes.
  4. Add the peas, carrots, and green onions, and stir-fry for another 3-4 minutes until vegetables are tender.
  5. Add the cooked rice and soy sauce, mixing well to combine all ingredients.
  6. Return the scrambled eggs to the wok, season with salt and pepper, and stir-fry for an additional 2 minutes.
  7. Serve hot and enjoy your fried rice!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For best results, use cold, day-old rice to prevent clumping.

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