10-Minute Leftover Fried Rice
PREP TIME
2 minutes
COOK TIME
8 minutes
INGREDIENTS
9
Serves: 2
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Sesame Oil
- 2.5 cups2.5 cups2.5 cups Jasmine Rice, leftover (or brown rice)
- 222 Ramen Instant Bone Broth, (2 packets)
- 1 Tbsp1 Tbsp1 Tbsp Wheat-free Tamari, or soy sauce
- 1 Tbsp1 Tbsp1 Tbsp Water
- 3/4 cup3/4 cup3/4 cup Frozen Peas and Carrots
- 222 Eggs
- 666 Green Onion (Scallion), thinly sliced and separated into whites and greens
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds, toasted
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Nut Free Other Pescetarian Shellfish Free Side Dishes Sugar Free| 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. | |
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