Ingredients
Scale
- 4 cups leftover cooked rice
- 3 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (peas, carrots, corn, etc.)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 stalks green onions (sliced)
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Whisk the eggs until blended and pour them into the skillet. Stir gently until fluffy and fully set; transfer to a plate.
- In the same skillet, sauté minced garlic and ginger until fragrant.
- Add mixed vegetables and stir-fry until tender.
- Stir in day-old cooked rice and soy sauce; mix thoroughly until heated through.
- Fold in scrambled eggs and sliced green onions just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg