Description
Make this simple, comforting fried rice using leftover rice and pantry staples for a fast, family-friendly dinner.
Ingredients
Scale
- 1 cup butter (unsalted)
- 2 cups frozen mixed vegetables, thawed
- 4 tablespoons dried minced onion
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 eggs, beaten
- 4 cups leftover cooked rice
- ⅓ cup soy sauce
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the butter and let it melt.
- When the butter sizzles, add the mixed vegetables, dried minced onion, garlic powder, and pepper. Mix and sauté for a couple of minutes, tossing sometimes, until the spices smell fragrant.
- Push the vegetables toward the edges of the skillet to create a well in the center. When the butter pools in the center, add the eggs and scramble them.
- Mix the scrambled eggs into the vegetables. Add one cup of rice and a small amount of soy sauce, mixing thoroughly and breaking up any rice clumps.
- Slowly mix in the remaining rice and soy sauce, a small bit at a time, until all ingredients combine. Continue stirring and cook until the rice is hot and steamy, about 5 minutes.
- Serve the fried rice.
Notes
- You can substitute 1 medium yellow onion for the dried minced onion, or use 1 tablespoon of onion powder.
- If you use low sodium soy sauce, you may need to adjust the amount to taste.
- This recipe works well with any leftover cooked rice, such as day-old rice.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 18
- Cholesterol: 250
Keywords: fried rice, easy dinner, weeknight meal, leftover rice, eggs and vegetables, one pan meal, budget friendly, quick dinner