Egg Fried Rice

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 15 minutes

Serves: 2 (about 2-cup servings)

This easy and satisfying egg fried rice is loaded with colorful veggies, savory flavor, and fluffy scrambled eggs. It’s a great way to use up leftover rice and makes a perfect quick lunch or dinner.

Ingredients

• 2 cups cooked brown rice (2 microwavable cups or 1 pouch)

• ½ cup frozen chopped onions

• 1 tsp minced garlic

• 1½ cups frozen peas and carrots

• 2 large eggs

• 1 Tbsp sesame oil

• 1 Tbsp butter or plant-based spread

• 1–2 Tbsp low-sodium soy sauce, tamari, or coconut aminos

Directions:

1. Mise en Place (get everything in its place)

   • Cook rice according to package directions.

   • Measure out your ingredients into individual bowls:

     • ½ cup onions

     • 1 tsp garlic

     • 1½ cups peas and carrots (place in a medium bowl to thaw slightly)

     • 1 Tbsp sesame oil

     • 1 Tbsp butter or spread

     • 1–2 Tbsp soy sauce or tamari

   • Crack eggs into a small bowl and whisk until smooth.

   2. Get Cooking!

   • Heat sesame oil in a large skillet over medium heat.

   • Add onions and sauté until softened and golden, about 3–4 minutes.

   • Stir in garlic and cook for 1 more minute.

   • Add butter to the pan and let it melt.

   • Stir in the cooked rice, mixing well to coat it with the buttery onion mixture.

   • Push the rice to one side of the pan. Pour in half the eggs and scramble.

   • Mix scrambled egg into the rice, then repeat with the second half of the eggs.

   • Add the soy sauce and thawed peas and carrots. Stir well to combine.

   • Turn off the heat and adjust seasoning to taste.

Serve warm with a side of sliced cucumber or steamed edamame. Garnish with chopped scallions or sesame seeds if desired.