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Quick and Nutritious Egg & Veggie Fried Rice Recipe

Egg and Veggie Fried Rice with carrots and peas in a black meal prep container.

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Egg and Veggie Fried Rice with carrots and peas in a black meal prep container.

Egg & Veggie Fried Rice is a simple yet flavorful dish that transforms leftover rice into a hearty meal. Easily made with just a few ingredients, this dish combines the nourishing aspects of eggs and vegetables, providing both protein and essential nutrients. With its vibrant colors and appealing textures, it makes for a satisfying meal that can cater to various preferences and dietary requirements.

This recipe is not only tasty but also packed with health benefits. Using leftover rice minimizes food waste and saves time on meal preparation. The combination of eggs, peas, and carrots provides a balanced blend of proteins, vitamins, and minerals. Additionally, this dish is versatile and can be tailored to your nutritional needs by adding various vegetables or proteins, making it a great option for a wholesome diet.

Egg & Veggie Fried Rice is perfect for several occasions. It can serve as a quick weeknight dinner, a wholesome lunch for meal prep, or even as a side dish for gatherings. This recipe is a fantastic way to utilize leftover ingredients while offering a nourishing meal that everyone can enjoy. Whether you are cooking for yourself or a group, this fried rice dish will surely satisfy and please your palate.

Egg and Veggie Fried Rice with carrots and peas in a black meal prep container.

Quick and Nutritious Egg & Veggie Fried Rice Recipe

Recipe by Daniel Cruz

Difficulty

Beginner

Servings

4 servings

Prep time

10 Mins

Cooking time

15 Mins

Ingredients

  • 2 cups cooked rice
  • 2 eggs
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat.
  2. Add the chopped carrots and cook for about 3-4 minutes until tender.
  3. Stir in the peas and cook for an additional 2 minutes.
  4. Push the vegetables to the side and crack the eggs into the pan. Scramble until fully cooked.
  5. Add the leftover rice to the pan, breaking up any clumps, and mix everything together.
  6. Season with soy sauce, salt, and pepper. Stir-fry for another 2-3 minutes until heated through.
  7. Garnish with chopped green onions before serving.

Nutrition Facts

Calories

320

Carbs

40

Protein

12

Fats

12