Egg Fried Rice

Ingredients

• 2 cups (400g) cooked rice (preferably day-old)
• 2 eggs, beaten
• 2 tbsp (30ml) vegetable oil
• 1/2 cup (75g) peas and carrots (frozen or fresh)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tbsp (45ml) soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp oil in a large pan or wok over medium heat. Add beaten eggs and scramble until fully cooked. Remove and set aside.
2. Add the remaining oil to the pan, then sauté garlic for 30 seconds. Add peas and carrots, stir-frying for 2 minutes.
3. Increase heat to high and add the rice, stirring continuously for 2-3 minutes to prevent sticking.
4. Pour in soy sauce and black pepper, mixing well.
5. Add scrambled eggs and green onions, tossing everything together.
6. Finish with a drizzle of sesame oil. Serve hot and enjoy!

Servings & Nutritional Value

• Servings: 4
• Per Serving (Approximate):
  • Calories: 300 kcal
  • Carbohydrates: 42g
  • Protein: 10g
  • Fat: 10g
  • Fiber: 2g
  • Sodium: 500mg