Description
A buttery, savory, and satisfying fried rice packed with tender veggies, scrambled eggs, and rich umami flavor. Ready in just 30 minutes, it’s perfect for weeknight dinners or meal prep.
Ingredients
4 cups cold, cooked rice
3 tablespoons butter
1 onion, diced
12 oz frozen peas and carrots
½ cup soy sauce
3 eggs, beaten
Instructions
- Heat the butter in a large skillet over medium heat until melted.
- Add the diced onion and sauté until translucent.
- Add the frozen peas and carrots and cook until warmed through.
- Stir in the cold, cooked rice and pour in the soy sauce. Mix until well combined.
- Push the rice mixture to one side of the skillet and pour the beaten eggs into the empty space.
- Scramble the eggs until fully cooked, then stir them into the rice mixture.
- Serve hot. Optional: garnish with chopped green onions or sesame seeds.
Notes
Use cold, day-old rice for the best texture.
Customize with added protein like chicken, shrimp, or tofu.
Swap in fresh vegetables if desired, just sauté longer.
To make it vegan, use oil instead of butter and omit or replace eggs.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or soy sauce, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 140mg
