Description
Experience the comfort of Leftover Fried Rice, Veggies and Eggs. This recipe delivers irresistible flavor and is perfect for a quick dinner, featuring rice, veggies, and fluffy eggs, all in under 15 minutes.
Ingredients
Scale
- 3 cups leftover cooked rice
- 2 Tbsp oil
- 3 large eggs
- 2 cups frozen mixed veggies
- 3 Tbsp soy sauce
- 2 green onions (sliced, optional)
- Salt and pepper (to taste)
Instructions
- Scramble the eggs in a skillet over medium heat until fluffy and cooked through, then set aside.
- In the same skillet, sauté the frozen mixed veggies until tender.
- Stir in the leftover cooked rice and fry until heated through and slightly crispy.
- Combine the scrambled eggs with the rice and veggies, stirring in soy sauce until well mixed.
- Season with salt and pepper, and serve warm.
Notes
For best texture, use cold leftover rice to avoid mushiness.
Feel free to customize by adding leftover proteins like chicken or shrimp.
Reheat in a skillet with a splash of water to retain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg