Ingredients
Scale
- 4 cups leftover cooked rice
- 3 large eggs (whisked)
- 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
- Warm the vegetable oil in a large skillet over medium heat until shimmering.
- Toss in the minced garlic and ginger (if using), and sauté for about 30 seconds until fragrant.
- Stir in the mixed vegetables and cook for 3-4 minutes, until they are tender.
- Push the veggies to one side of the skillet, add the whisked eggs on the other side, and scramble until fully cooked.
- Gently fold the scrambled eggs into the sautéed vegetables.
- Add the leftover rice, breaking up any clumps as you stir.
- Pour the soy sauce over the rice and mix thoroughly, cooking for an additional 3-5 minutes until heated through.
- Sprinkle with sliced green onions if desired before serving.
Notes
For a spicy kick, add chili paste or Sriracha when mixing in the soy sauce. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg