Egg Fried Rice
14Min
4Servings
320Cal
EasyLevel
Kid friendly
#budget#kid_friendly#quick#leftovers
Equipment
Wok or large frying pan
Knife
Cutting board
Mixing bowl
Spatula
Stove
Ingredients
Main ingredients
cooked rice (cooked, cold)
400 g
egg (beaten)
3 pcs
carrot (diced)
100 g
frozen peas (thawed)
100 g
onion (diced)
80 g
garlic (minced)
2 pcs
sunflower oil
15 ml
soy sauce
15 ml
Instructions
1
Prepare ingredients
Dice onion and carrot, mince garlic, beat eggs.
5 min
2
Fry vegetables
Heat oil in a wok or large pan, add onion, carrot and garlic and stir-fry 2 minutes.
2 mintimer 2 min
3
Scramble eggs
Push vegetables to the side, pour beaten eggs into the wok and scramble quickly.
2 mintimer 2 min
4
Add rice and peas
Add cold cooked rice and peas, stir-fry 3–4 minutes until heated through.
4 mintimer 4 min
5
Season and serve
Add soy sauce if using, stir well and serve hot.
1 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2 minutes or pan-fry until hot
Great for lunchboxes the next day
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.