Egg Fried Rice
Egg Fried Rice
Julienne Blade
Time: Prep 10 min | Cook 10 min | Total 20 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Julienne carrots with the Julienne Blade, stir-fry with scrambled eggs and day-old rice for a fast, budget-friendly dinner.
Intro
Skip the takeout and make this egg fried rice using leftovers and veggies you already have. Quick, tasty, and wallet-smart.
What You’ll Need
1 cup cooked day-old rice
2 eggs, beaten
½ cup frozen peas
1 carrot, julienned
2 tbsp soy sauce
1 tbsp oil
1 green onion, chopped (optional)
Blades to Use
Prep Tip
Use the Julienne Blade for crisp carrot texture. Store for 2 days. Best reheated in a skillet.
Instructions
Step 1
Julienne the carrot using the Julienne Blade
Step 2
Scramble eggs in a pan and set aside
Step 3
Sauté carrot and peas for 3–4 minutes
Step 4
Add rice, soy sauce, and scrambled eggs
Step 5
Stir-fry together and garnish with green onion
For Extra Bite
Top with chili oil or sesame seeds
Nutrition per Serving
Calories: 390
Protein: 14 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 3 g
Sugar: 4 g
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