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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 6 servings |
||
| Calories 336 | ||
| Calories from Fat 162 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.0g | 27% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 934mg | 38% | |
| Potassium 255mg | 7% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 3.6g | ||
| Protein 8.5g | 16% | |
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Ingredients
- 3 cups cold leftover cooked rice
- 1/2-1 cup oleo
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 2 carrots (diced)
- 1 cup frozen peas
- 3 eggs (beaten)
- 1/4-1/2 cup soy sauce (to taste)
- pepper
Directions
1
Melt oleo in large non-stick skillet.2
Add onion, celery, and carrots.3
Saute until onions are transparent and carrots are crisp tender, about 5 minutes.4
Add peas and cook one minute more until peas are thawed.5
Push veggies to one side of skillet.6
Scramble eggs in empty side of skillet after the oleo spreads from veggies.7
Mix eggs into veggies and season with pepper.8
Add soy sauce.9
Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.10
Fry until steamy hot stirring often.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Ashlie <3
On Apr 27, 2009
YUM! My husband and I do not like vegetables in our rice, so I added only the eggs to the rice. I only used about 1/4 cup of butter, since I was only mixing the butter with the rice and eggs. I will definitely add onions next time, i just didn't have any on hand. Great rice...I served with bourbon chicken, Bourbon Chicken.
From: Krista Roes
On Dec 30, 2008
Very nice fried rice. Served it with teriyaki marinated chicken and my Japanese Steakhouse Shrimp Sauce. Loved it! Made for Zaar Cookbooks Tag.
From: Satisfied Kris
On Apr 7, 2003
Easy, tasty recipe! I cut it in half cause I only had 1 1/2 cups of rice. Used 1 egg instead of 1 1/2. Only had a few slices of onion so I added a couple diced garlic cloves. Used canned peas (recommend sticking with the frozen - canned too mushy). Also added diced precooked bacon. This recipe is very adaptable as far as ingredients. It's a definite keeper. Thanks Mona.
From: Pianolady
On Feb 22, 2005
This was delicious. We served it with General Tso's Chicken and they went well together. The 1/2 cup of butter was plenty for us, in fact we could have used a little less. The 1/4 cup of soy sauce was also plenty for us — and next time I would even cut back on that a little bit as well. We did really enjoy this and thank you for posting this recipe! Dianne
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