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Fried Rice With Eggs

Fried Rice With Eggs recipe image
This classic fried rice dish is a versatile favorite that transforms leftover cooked rice into a delicious, aromatic meal in minutes. The combination of savory soy sauce, crisp green onions, and tender mushrooms creates a delightful texture contrast with the soft, scrambled eggs. Perfect for using up leftovers, this recipe is ideal for a quick weeknight dinner or a hearty breakfast. It offers a comforting, home-style flavor profile that is easy to customize with your preferred proteins and vegetables. Simple, fast, and flavorful, this fried rice is sure to become a regular staple in your kitchen routine.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 196.0
Description
This classic fried rice dish is a versatile favorite that transforms leftover cooked rice into a delicious, aromatic meal in minutes. The combination of savory soy sauce, crisp green onions, and tender mushrooms creates a delightful texture contrast with the soft, scrambled eggs. Perfect for using up leftovers, this recipe is ideal for a quick weeknight dinner or a hearty breakfast. It offers a comforting, home-style flavor profile that is easy to customize with your preferred proteins and vegetables. Simple, fast, and flavorful, this fried rice is sure to become a regular staple in your kitchen routine.
Ingredients
  • 2 cup Cooked rice
  • 4 Green Onions -- chopped with
Directions
  1. 1
    Heat peanut oil in a large skillet or wok over medium-high heat.
  2. 2
    Add chopped onions, sliced green peppers, and sliced mushrooms; sauté until tender.
  3. 3
    Stir in cooked rice, sliced water chestnuts, and low sodium soy sauce.
  4. 4
    Lower heat slightly and cook for 7-10 minutes, stirring frequently to prevent sticking.
  5. 5
    Mix in slightly beaten eggs and stir constantly for about 3-4 minutes until eggs are cooked and scrambled throughout.
  6. 6
    Add cubed cooked pork (or preferred meat) and heat for about 1 minute more.
  7. 7
    Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 196.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 42.9g15%
Dietary Fiber 2.2g9%
Sugars 4.2g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use day-old cooked rice that has been refrigerated, as it is drier and less likely to clump.

Ingredient substitutions: Add cooked chicken or beef instead of pork if preferred. Ensure meat is cooked before adding to the wok.

Water chestnuts: Use up to 2 cups if desired for extra crunch. Drain canned water chestnuts well before adding.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.

Note on vegan tag: This recipe contains eggs and pork as listed in the directions. For a vegan version, omit eggs and meat, and use a plant-based protein if desired.

Keywords: fried rice, eggs, stir fry, soy sauce, mushrooms, green onions, water chestnuts, pork, quick dinner, leftover rice, asian cuisine, breakfast, vegetables
Read it online: https://www.chefs-mate.com/recipe/fried-rice-with-eggs/