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Egg fried rice

Easy Egg Fried Rice With Peas

This classic egg fried rice is light, simple, and budget friendly. Fluffy rice is tossed with scrambled eggs, peas, scallions, garlic, and soy sauce for an easy homemade meal that feels cozy any night of the week.
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Prep Time 10 minutes
Course: dinner
Cuisine: Chinese
Calories: 203
Ingredients Method Nutrition Notes

Ingredients
  

  • ¾ c long-grain rice
  • 3 eggs beaten
  • 2 tbsp tablespoons vegetable oil
  • 2 garlic cloves crushed
  • 4 scallions chopped
  • 1 cup cooked peas
  • 1 tbsp light soy sauce
  • * Pinch of salt
  • * Extra shredded scallion for garnish

Method
 

  1. Cook the rice in boiling water for 10–12 minutes until almost cooked but still slightly firm. Drain, rinse under cold water, and drain again.
  2. Place the beaten eggs in a saucepan and cook gently, stirring often, until softly scrambled.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat until hot.
  4. Add the garlic, scallions, and peas. Sauté for 1–2 minutes, stirring occasionally.
  5. Add the rice and stir well to combine.
  6. Add the scrambled eggs, soy sauce, and a pinch of salt. Stir until everything is evenly mixed and heated through.
  7. Serve warm topped with extra shredded scallions.

Nutrition

Calories: 203kcalCarbohydrates: 19gProtein: 9gFat: 11gSaturated Fat: 2gSugar: 1g

Notes

* Cold leftover rice works best for fried rice.
* Add leftover chicken or vegetables to stretch the meal further.
* For extra flavor, drizzle with a little sesame oil before serving.

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