Weichen Yan
File this 15-minute fried rice recipe in your go-to box for busy weeknights. Not only is it fast and delicious, but it’s versatile as well – use any crunchy vegetables you have on hand, add meat or seafood if you wish, and even swap in whatever cooked grain you’d like.
This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics.
Ingredients
| ½ Tbsp | Avocado oil |
| 1/3 cup | Diced carrots |
| 3 Tbsp | Diced green beans |
| 1 Tbsp | Diced onion or shallots |
| 2 Tbsp | Diced green scallions |
| ½ cup | Chopped cauliflower |
| 1 large | Egg |
| 1/3 cup | Leftover cooked rice |
| 1 Tbsp | Less sodium soy sauce |
| ½ tsp | Sesame oil |
| ½ Tbsp | Dark soy sauce (optional, for coloring) |
Directions
-
Heat a nonstick pan on medium-high heat, add avocado oil.
-
Add all vegetable ingredients. Stir to cook until the vegetables have somewhat softened (adjust cooking time depending on how crunchy you like your vegetables in fried rice).
-
Add egg to the pan of vegetables and scramble until the egg is almost cooked through. You may either beat the egg in a separate bowl and pour it into the pan or simply crack the egg into the pan and quickly scramble.
-
Add leftover cooked rice. Add soy sauce, sesame oil and dark soy sauce (if using) and stir until evenly combined. Transfer fried rice onto a plate or bowl and serve!
Note: In Chinese cooking regular soy sauce (sometimes called light soy sauce) is used for flavoring, as it is quite savory. Dark soy sauce is much milder in taste (and level of saltiness) and is typically used to add dark, gorgeous caramel color to dishes.
Nutritional Information
- Calories: 312
- Total Fat: 18g
- Saturated Fat: 3g
- Sodium: 809mg
- Carbohydrates: 25g
- Dietary Fiber: 3.5g
- Protein: 10 g
Myplate Equivalents
Grain: 0.5 oz
Fruit: 0
Vegetable: 1.25 cup
Dairy: 0