Easy fried rice
SmartPoints® value per serving
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 pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.