Egg Fried Rice

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 25 minutes

Ingredientes

4 teaspoons canola oil, divided

2 large eggs, beaten

2 carrots, chopped

salt and ground black pepper to taste

3 cloves garlic, crushed

1 cup frozen peas

4 scallions, minced

4 cups chilled cooked rice

1 teaspoon soy sauce, or to taste

Instrucciones

Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.

Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.

Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Nutrición

• Calorías: 369 kcal
• Grasa Total: 8 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 0 g
• Colesterol: 93 mg
• Sodio: 176 mg
• Carbohidratos Totales: 63 g
• Fibra Dietética: 3 g
• Azúcares Totales: 5 g
• Proteína: 10 g