Lunch
Egg Fried Rice
Asian lunch: rice with scrambled egg and vegetables
15 min total1 serving420 kcal / serving
high-proteinquick
420
Calories
16g
Protein
50g
Carbs
3g
Fibre
15g
Fat
Ingredients
- rice white150 g cooked
- eggs2 count
- mixed vegetables80 g
- soy sauce0.5 tbsp
- olive oil1 tbsp
Method
- 1Heat oil in wok or large pan
- 2Scramble eggs, remove and set aside
- 3Add vegetables, stir-fry 3 minutes
- 4Add cold cooked rice, break up clumps
- 5Add eggs back, drizzle soy sauce
- 6Toss everything together
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