Description
A quick and flavorful dish that transforms leftovers into a satisfying meal, featuring fluffy rice, vibrant vegetables, and your choice of protein.
Ingredients
Scale
- 3 cups cooked day-old rice
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 1 cup protein (chicken, shrimp, or tofu)
- 2 large eggs
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Instructions
- Gather ingredients: Chop vegetables and cut protein into bite-sized pieces.
- Heat a large skillet or wok over medium-high heat and add oil.
- Sauté garlic and ginger for about 30 seconds until fragrant.
- Add vegetables and protein; stir-fry for 3-5 minutes until cooked but still crunchy.
- Fold in cold rice and beaten eggs; mix well until the eggs are scrambled.
- Pour in soy sauce and sesame oil; stir until everything is evenly coated.
- Garnish with green onions just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg