Wok Egg Fried Rice
The best way to use up leftovers, this Wok Egg Fried Rice is quick, healthy, and delicious, too!
Servings: 6 servings
Equipment
- 1 Large Wok
Ingredients
- 4 Tablespoons butter divided
- 1 small diced onion
- 4 cloves minced garlic
- 1/2 cup frozen diced carrots
- 1 cup frozen green peas
- salt and pepper to taste
- 3 cups cooked and chilled white rice jasmine or short grain rice
- 3 Tablespoons soy sauce
- 2 teaspoons sesame oil
- 2-3 eggs scrambled
- green onions for garnish
Instructions
- In a wok over high heat melt 2 tablespoons butter. Add onions, garlic, carrots, peas, salt and pepper. Fry for 3-4 minutes or until onions are translucent. Add remaining butter and continue to stir.4 Tablespoons butter, 1 cup frozen green peas, 1 small diced onion, 1/2 cup frozen diced carrots, salt and pepper to taste, 4 cloves minced garlic
- Add rice, soy sauce, sesame oil. Toss together until all the rice is combined with the vegetables. Stir in eggs and green onions.3 cups cooked and chilled white rice, 3 Tablespoons soy sauce, 2 teaspoons sesame oil, 2-3 eggs scrambled, green onions for garnish
- Feel free to add some crushed red pepper, and/or sesame seeds!
Video
Notes
*Be sure to use chilled rice. If you use freshly made rice, it will not work and result in soggy rice!
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 30g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 544mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2063IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg
