| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 3 to 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 cups assorted cooked vegetables (such as any vegetable leftovers)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cups cooked rice
- Salt and pepper
- 1/2 cup coarsely chopped nuts (such as cashews or peanuts)
- 2 tablespoons chopped green onion
Instructions
- In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 346 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 0 g |
| Protein | 10 g |
| Cholesterol | 80 mg |
| Sodium | 495 mg |
Reviews
I am really surprised this recipe isn’t flooded with rave reviews! This is a great rush night dinner! ( allergic to peanuts so I add almonds) I add cooked bacon, leftover roast chicken or pot roast, add a diced onion, celery..and bam! A healthy dinner, in 20 minutes and clean up is a breeze!- Thank you Chef Lagasse! Keep these kind of recipes coming!
Delicious simple flexible recipe for veggie fried rice. Love the flavor. Often add diced chicken breast for a full meal.