American · easy
Egg Fried Rice
A fast skillet meal using leftover rice, scrambled eggs, and frozen veggies. Better than takeout and on the table in 10 minutes.
- 11 min
- Total
- 3
- Serves
- $4.50
- Est. cost
- 360
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
Parent noteUse day-old rice from the fridge for best results. Freshly cooked rice will be too sticky.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cooked White Rice (leftover)3 cups
- Eggs3 large
- Frozen Peas and Carrots1 cup
- Soy Sauce2 tbsp
- Vegetable Oil1 tbsp
- Sesame Oil1 tsp
Method
- 01
Heat vegetable oil in a large skillet or wok over high heat. Add frozen peas and carrots and stir-fry for 2 minutes until thawed.
- 02
Push veggies to the side, scramble eggs in the open space, then mix everything together. Add leftover rice and soy sauce, stir-frying until rice is hot and lightly crispy, about 4 minutes.
- 03
Drizzle with sesame oil, toss, and serve.
- 360
- Calories
- 14g
- Protein
- 50g
- Carbs
- 11g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
