Vegetable and Egg Fried Rice

Course: Side Dish

Cuisine: North American

Servings: servings

Calories: 290kcal

Author: Lord Byron's Kitchen

Whenever we have leftover rice, it most always ends up in a skillet the next day with some combination of seasonings and other ingredients. This Vegetable and Egg Fried Rice is one of our favourites. Aromatics like ginger and garlic add so much flavour, and we love to incorporate lots of eggs for extra protein to make it a complete meal!

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Ingredients

6 cups leftover cooked rice
6 large eggs, beaten
2 tablespoons butter, divided
1 tablespoon avocado oil (or olive oil)
1 medium onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley
1/4 cup green onions, sliced
2 teaspoons toasted sesame seeds

Instructions

In a large skillet over medium heat, add half of the butter and let it melt, while swirling it around the pan to coat.
Next, pour in the beaten eggs. Use a spatula to slowly stir the eggs until they are fully cooked and scrambled. Remove the eggs from the skillet to a plate and set aside.
Add the rest of the butter, avocado oil, and onion to the skillet - still over medium heat. Season with salt and pepper.
Fry the onions until well browned.
Add the garlic and ginger. Stir into the onions and cook for 2-3 minutes.
Transfer the frozen veggies to the skillet and stir. Cook for 3-5 minutes or until the veggies are fully reheated through.
Next, add the cooked rice. Stir and toss to incorporate into the onion mixture until well incorporated. Cook for 3 minutes.
Lastly, add the scrambled eggs, parsley, half of the green onions, and half of the sesame seeds. Toss and heat through for 2 minutes.
Transfer the rice to a serving platter. Garnish with the remaining green onions and sesame seeds and serve!

Notes

Nutrition