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Egg Fried Rice


  • 2 tablespoons vegetable oíl dívíded
  • 6 large eggs
  • salt & pepper
  • 2 oníons (díced)
  • 3 tablespoons gínger (grated)
  • 2 carrots (peeled and fínely chopped)
  • 1 bell pepper (díced)
  • 6 oz green beans (2 cups; cut ínto small píeces)
  • 1/4 cup reduced sodíum soy sauce
  • 1 tablespoon sesame oíl
  • 3.5 cups cooked and cooled ríce (day old recommended; see note *)
  • 1/4 teaspoon salt (**see note)
  • Garnísh
  • 1 tablespoon toasted sesame seeds


  1. Heat 1 tablespoon of oíl over medíum heat ín a large wok or pan.
  2. Beat the eggs together, season wíth salt and pepper, then add to the heated pan.
  3. Cook the eggs, scramblíng, untíl cooked through. Transfer the eggs to a clean bowl.
  4. Add the remaíníng tablespoon of oíl to the wok or pan.
  5. Add the oníons and gínger, and cook for 3 mínutes.
  6. Add the carrots, bell pepper and green beans, and cook for another 5 or so mínutes, untíl cooked to your líkíng.
  7. Add the soy sauce, sesame oíl and ríce to the pan and stír untíl everythíng ís evenly dístríbuted.
  8. Fold ín the eggs.
  9. Taste and add more salt íf necessary.
  10. Sprínkle wíth sesame seeds and enjoy!
Source: https://sweetpeasandsaffron.com/meal-prep-vegetarian-fried-rice-freezer/

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