20-Minute Veggie Fried Rice with Egg
A quick and comforting veggie fried rice dish, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 3 cups cooked, cooled brown rice
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Prep your ingredients by gathering all necessary items and chopping vegetables.
- Heat a drizzle of sesame oil in a large skillet over medium-high heat.
- Scramble the eggs in the skillet until fully cooked, then set aside.
- Sauté the frozen peas and carrots for 2-3 minutes until tender.
- Add the cooked brown rice to the skillet and stir well to combine.
- Season with low-sodium soy sauce and mix for another 2-3 minutes.
- Combine the scrambled eggs and sliced green onions into the skillet, mix, and heat through for another minute.
- Serve! Hot, garnished with extra green onions if desired.
Notes
This recipe is highly adaptable; feel free to swap ingredients based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fried rice, vegetarian, quick meal, comfort food, Asian cuisine