Description

This Leftover Fried Rice, Veggies and Eggs features enticing flavors and simple prep, making it a perfect option for a comforting dinner or a healthy meal. Enjoy a bowl filled with vibrant veggies and boiled eggs that add heartiness to this dish, perfect for hectic weeknights!

Ingredients

Scale

3 cups leftover cooked rice
2 Tbsp oil
3 large eggs
2 cups frozen mixed veggies
3 Tbsp soy sauce
2 green onions
Salt and pepper

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Instructions

Heat 1 tablespoon of oil in a large skillet over medium heat.
Add and scramble 3 beaten eggs until fully cooked, then set aside.
In the same skillet, add 1 tablespoon of oil and stir-fry 2 cups of frozen mixed veggies for 3-4 minutes.
Add 3 cups of leftover cooked rice, breaking clumps, and stir-fry for another 3-4 minutes.
Return the scrambled eggs to the skillet with the rice and veggies, then stir in 3 tablespoons of soy sauce.
Taste and adjust seasoning with salt and pepper, then garnish with green onions if desired.

Notes

For best results, ensure rice is cold before frying.
Feel free to add any leftover or fresh vegetables you have on hand.
This dish is great for meal prep and can be stored for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 12g
Cholesterol: 200mg