Easy Egg Fried Rice Recipe

Ingredients

• 4 teaspoons canola oil, divided
• 2 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 cooked rice
• 1 teaspoon soy sauce, or to taste

Instructions

1. 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, approximately 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 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 lightly browned, about 2 minutes. Stir in peas and scallions into the carrot mixture; cook and stir until peas are warmed, approximately 1 to 2 minutes. Lower heat to medium.
3. Stir rice into the carrot mixture; add the scrambled eggs, soy sauce, salt, and pepper. Cook and stir the rice mixture until everything is heated through thoroughly, approximately 2 to 3 minutes.

Nutrition

• Calories: 336 kcal
• Fat Content: 8 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 166 mg
• Protein Content: 10 g
• Cholesterol Content: 93 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g