Shared via Pantryly
15-Minute Vegetable Fried Rice
The ultimate budget meal for using up leftover rice and frozen vegetables. Fast, customizable, and delicious.
Free · opens the app, or installs it first
Shared via Pantryly
The ultimate budget meal for using up leftover rice and frozen vegetables. Fast, customizable, and delicious.
Free · opens the app, or installs it first
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Heat the sesame oil in a large skillet or wok over medium-high heat. Add the frozen peas and carrots and stir-fry for 2-3 minutes.
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them quickly.
Add the minced garlic and cook for 30 seconds until fragrant, then mix everything in the pan together.
Add the cold cooked rice to the skillet, breaking up any clumps with a spatula.
Drizzle the soy sauce over the rice and toss everything continuously for 3-4 minutes until the rice is heated through and slightly crisp.
Garnish with chopped green onions before serving.
Estimated, per serving
310kcal
Calories
10g
Protein
52g
Carbs
7g
Fat