Description
A delightful breakfast dish that combines cooked rice, eggs, sautéed mushrooms, and vegetables for a hearty and flavorful meal.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 1 cup chopped vegetables (carrots, bell peppers, peas, scallions)
- 1 cup sautéed mushrooms (shiitake, cremini, or button)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooking oil for sautéing
Instructions
- Prep Your Ingredients: Chop your vegetables and whisk the eggs in a bowl.
- Heat the Skillet: In a large skillet or wok, heat a splash of oil over medium-high heat.
- Cook the Eggs: Pour in the whisked eggs and stir gently until scrambled and fluffy. Remove and set aside.
- Sauté Vegetables: In the same skillet, add more oil if needed and sauté mushrooms, carrots, and bell peppers until tender, about 3-5 minutes.
- Add Rice: Increase the heat slightly and add the cooked rice, breaking apart clumps as you stir.
- Season It: Drizzle in soy sauce and sesame oil while stirring. Add the cooked eggs back in and mix everything until well combined.
- Garnish: Finish with fresh scallions and season with salt and pepper to taste.
Notes
For a vegetarian twist, replace eggs with silken tofu. Feel free to experiment with other vegetables or proteins like chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Breakfast, Fried Rice, Quick meal, Easy recipe, Vegetarian