Easy Fried Rice
Basic, easy, and fast, this stir-fry is a tasty way to use up leftover rice. Make it a heartier main dish by stirring in a bit of cooked protein, such as thinly sliced pork or beef, diced chicken, or baby shrimp. To change things up, swap the frozen peas for sliced snow peas, sugar snap peas, or tender asparagus tips.
2 large egg(s), lightly beaten
1 cup(s), shredded
1 cup(s), sliced, divided
Cooked white rice
Frozen green peas
½ cup(s), thawed
Low sodium soy sauce
¼ cup(s), or to taste
- Coat a large nonstick skillet with cooking spray; warm the pan over medium-high heat. Add the eggs; tilt the pan so that eggs cover bottom.
- When the eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until the eggs are cooked through, about 1 minute more; remove the eggs from the skillet and set aside.
- Off heat, re-coat same skillet with cooking spray; set over medium-high heat. Add the carrots and all but 2 tablespoons of the scallions; sauté until the carrots are crisp-tender, about 2 to 3 minutes.
- Stir in the cooked rice, peas, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in the cooked egg and the remaining scallions; heat through.
- Serving size: about 3/4 cup.