Asian-Fusion · easy
Fried Rice with Egg and Peas
Day-old rice fried with egg, frozen peas, and soy sauce. The version parents actually make on weeknights when there's leftover rice in the fridge. It takes 15 minutes and kids eat it without a single question. Better than any takeout version when the rice is properly dried out.
- 17 min
- Total
- 4
- Serves
- $5.50
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
- Vegetarian
- Meatless
Parent noteThis only works with day-old rice. Fresh rice is too wet and turns mushy. Plan ahead or buy pre-cooked rice pouches. Contains soy and egg allergens.
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
- Day-Old Cooked White Rice3 cups
- Eggs3 large
- Frozen Peas1 cup
- Soy Sauce3 tbsp
- Sesame Oil1 tsp
- Garlic2 cloves, minced
- Vegetable Oil2 tbsp
- Green Onions, sliced3 stalks
Method
- 01
Beat eggs in a small bowl with a pinch of salt.
- 02
Heat vegetable oil in a large wok or skillet over high heat until very hot.
- 03
Add garlic, stir 30 seconds. Push to the side.
- 04
Add eggs to the empty side of the pan. Scramble them, breaking into small pieces. When just set, push to the side.
- 05
Add rice to the hot pan, breaking up any clumps. Press into the pan and let it sizzle undisturbed for 1 minute to get some crispiness.
- 06
Add frozen peas. Drizzle soy sauce and sesame oil over everything. Stir-fry 2-3 minutes until rice is hot and evenly coated.
- 07
Top with green onions and serve immediately.
- 340
- Calories
- 12g
- Protein
- 52g
- Carbs
- 9g
- 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.
