Vegetable and Egg Fried Rice

Vegetable and Egg Fried Rice is a vibrant and flavorful dish that combines fluffy rice with a medley of fresh vegetables and perfectly scrambled eggs, making it a wholesome and satisfying meal. This Halal Chinese lunch dish is quick to prepare and perfect for any day of the week.

Ingredients

• Cooked jasmine rice - 2 cups
• Eggs - 2 large
• Carrot - 1 medium, diced
• Green peas - 1/2 cup
• Bell pepper - 1/2 medium, diced
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the diced carrot and bell pepper, cooking for 3-4 minutes until slightly softened.
4. Stir in the green peas and cook for another 2 minutes, then push the vegetables to one side of the skillet.
5. Crack the eggs into the skillet, scrambling them until fully cooked, then mix with the vegetables.
6. Add the cooked jasmine rice to the skillet, breaking up any clumps and mixing well with the vegetables and eggs.
7. Pour the soy sauce and sesame oil over the rice, stirring to combine evenly. Season with salt and pepper to taste.
8. Add the chopped green onions and stir for an additional 1-2 minutes until everything is heated through.
9. Serve hot and enjoy your Vegetable and Egg Fried Rice!

Nutrition

• Calories: 430
• Protein: 14 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Provides a balanced meal with protein from eggs and carbohydrates from rice.

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