10-Minute Leftover Fried Rice (Edit recipe)

2 minutes

8 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	1240
Fat:	21 g
Carbohydrates:	243 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	487 mg
Fiber:	8 g
Sugars:	2 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 2

Ingredients

2 Tbsp Sesame Oil
2.5 cups Jasmine Rice, leftover (or brown rice)
2 Ramen Instant Bone Broth, (2 packets)
1 Tbsp Wheat-free Tamari, or soy sauce
1 Tbsp Water
3/4 cup Frozen Peas and Carrots
2 Eggs
6 Green Onion (Scallion), thinly sliced and separated into whites and greens
1 Tbsp Sesame Seeds, toasted

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add sesame oil to a non-stick skillet over high heat. Add the scallion whites and cook for 1 minute.
Stir, then add rice. Using a wooden spoon or spatula, press the rice into a flat layer. Fry until the rice just begins to brown and crisp, about 3–5 minutes.
Add the instant beverage mix, soy sauce, water, and peas and carrots mix. Stir thoroughly to combine and cook for 1–2 minutes.
Make a well in the center of the pan and add the eggs to it. Stir the eggs vigorously so the whites and yolks combine, and cook until just scrambled. Stir the eggs into the rice mixture and remove from heat.
Serve hot with toasted sesame seeds and plenty of scallion greens.