Easy Fried Rice Recipe
Servings 4 servings
Ingredients
- 1 tablespoon avocado oil
- 1 carrot peeled and diced
- ½ medium yellow onion peeled and diced
- 2 cloves garlic peeled and minced
- ¼ cup frozen peas
- 2 large eggs
- 2 cups cooked white rice
- 1 tablespoon low sodium soy sauce use more/less to your taste
- 2 tablespoons sliced green onions optional, for garnish
Instructions
- In a large pan or wok, heat 1 tablespoon avocado oil over medium heat.
- Once hot, add diced 1 carrot, and ½ medium yellow onion in the pan. Cook for about 5 minutes or until softened.
- Add minced 2 cloves garlic, and ¼ cup frozen peas, and cook until garlic is fragrant, about 30 seconds.
- Push the vegetables to one side of the pan, and crack 2 large eggs on the other side. Scramble in the pan until cooked through, and mix with the vegetables.
- Add 2 cups cooked white rice in the pan, and stir to combine with the vegetables. Add 1 tablespoon low sodium soy sauce and garnish with 2 tablespoons sliced green onions (if desired).
Notes
- It is best to use leftover white rice that has been sitting in the fridge. So that day-old rice leftover from dinner is just the thing to make the best fried rice!
- Have all of your fresh veggies chopped and ready to go so that you can throw everything in the pan quickly. A little planning and prepping will definitely help the cooking process go smoothly.
Nutrition
Serving: 0.25cup | Calories: 194kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 300mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2782IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
