Description
This Leftover Fried Rice, Veggies, and Eggs dish combines irresistible flavors and simple prep. It’s perfect for quick dinners, made with fresh veggies and eggs, delivering comfort in every bite.
Ingredients
Scale
- 3 cups leftover cooked rice
- 2 Tbsp oil (vegetable, canola, or sesame)
- 3 large eggs
- 2 cups frozen mixed veggies (peas, carrots, corn, green beans)
- 3 Tbsp soy sauce
- 2 green onions (sliced, optional)
- Salt and pepper (to taste)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat and scramble the eggs until fully cooked, then set aside.
- Add another tablespoon of oil to the skillet, stir in frozen mixed veggies, and sauté for a few minutes until heated through.
- Introduce the leftover rice into the skillet, breaking any clumps, and fry for several minutes until crispy.
- Return the scrambled eggs to the skillet, drizzle with soy sauce, and mix until well combined, adjusting seasoning to taste.
- Add sliced green onions if using, and serve warm.
Notes
Use cold leftover rice for the best texture.
You can use silken tofu instead of eggs for an egg-free option.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 200mg