Egg Rice
Transform your weeknight dinners with this quick and flavorful Egg Rice recipe, a one-pan wonder that combines fluffy scrambled eggs, savory soy sauce, and aromatic garlic for a satisfying meal in just 25 minutes. This easy-to-make dish features pantry staples like cooked rice, eggs, and green onions, with optional add-ins like carrots and peas to boost its nutritional value and vibrant colors. Lightly seasoned with sesame oil, salt, and pepper, and cooked to perfection in a hot skillet, this fried rice variation is perfect as a standalone meal or as a crowd-pleasing side. Whether you’re looking for a quick lunch or a hearty dinner, this recipe will fill your kitchen with irresistible aromas and leave everyone asking for seconds. Perfect for budget-friendly, healthy, and delicious meal prep!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked rice
- 3 large Eggs
- 2 tablespoons Vegetable oil
- 2 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Carrot (optional)
- 0.5 cup Peas (optional)
Instructions
Finely chop the green onions and garlic. If using carrot, dice it into small cubes.
In a medium-sized mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Pour the whisked eggs into the skillet and scramble them gently until just set. Remove the eggs from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the chopped garlic and white parts of the green onions to the skillet. Sauté for 30 seconds until fragrant.
If using, add the diced carrots and peas to the skillet. Cook for 2-3 minutes until they are tender.
Add the cooked rice to the skillet and stir well to combine, breaking up any clumps of rice.
Drizzle the soy sauce and sesame oil over the rice. Stir evenly to coat the rice with the sauce.
Add the scrambled eggs back into the skillet, breaking them into smaller pieces as you mix them into the rice.
Season with salt and black pepper to taste, and mix thoroughly.
Sprinkle the green onion tops over the rice as garnish.
Serve the egg rice hot and enjoy!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 233 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
