Mini Fried Rice with Egg and Vegetables
A quick and satisfying fried rice loaded with vegetables, topped with a fried egg and served with cucumber and chili for a fresh kick. Perfect for a fast weekday meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 14g
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables
- 2 large eggs
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- ½ medium cucumber
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1 cup mixed vegetables and stir-fry until tender-crisp, about 3 minutes.
- 2
Push vegetables to one side, add remaining 1 tbsp oil, and crack in the 2 eggs. Scramble until just set, about 1 minute, then mix with vegetables.
- 3
Add the 2 cups cooked rice and 2 tbsp soy sauce. Stir-fry everything together, breaking up clumps, until rice is hot and slightly toasted, about 4 minutes.
- 4
Fry the eggs sunny-side up in a separate pan with a little oil until whites are set and edges are crispy, about 2 minutes.
- 5
Serve the fried rice topped with the fried eggs and sliced cucumber on the side. Add chili or extra soy sauce if desired.
Tools you’ll need
- large skillet
- small frying pan
- spatula
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