Egg Fried Rice Stir Fry
A quick and easy weeknight meal packed with delicious flavors, lots of protein, and is vegetarian-friendly.
Ingredients
8 Eggland's Best eggs, large
4 cups frozen stir-fry veggies
1 cup edamame
2 cups cooked rice
2 tbsp soy sauce
1 tbsp Asian seasoning
1 tbsp Sesame oil
Preparation
- Heat a large pot on medium-high heat. Once the pan is hot, add 4 cups of frozen stir-fry vegetables and 1 cup of frozen edamame in pot.
- Cover and steam for 5 minutes.
- Once the veggies have steamed, remove the lid and push the veggies to the sides of the pan so there’s a space in the center.
- Crack four eggs into the empty space in the pan, scramble them, then mix them into the veggies. Then repeat for the second batch of four eggs.
- Add 2 cups of cooked rice, 2 tablespoons of soy sauce, and 1 tablespoon of Asian seasoning.
- Mix and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 479 |
| Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 372mg |
| Sodium | 432mg |
| Carbohydrates | 58g |
| Dietary Fiber | 50g |
| Protein | 24g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!