Egg Fried Rice

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 369 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 93 mg
• Sodium: 176 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 10 g