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Fried Rice In a Nonstick Skillet with Egg, Carrots, and Peas

Fried Rice

Servings: 4 servings
Prep Time: 5 mins
Cook Time: 14 mins
Total Time: 19 mins
This classic fried rice takes leftover white rice and turns it into a delicious dinner with carrots, shrimp, and more!

Ingredients

  • 3 large eggs
  • 4 tbsp neutral oil or butter
  • 1 cup chopped carrots
  • 1 cup frozen peas thawed*
  • 1/2 cup sliced scallions
  • 4 tbsp low-sodium soy sauce or tamari
  • 4 cups cooked leftover rice preferably a day old**
  • 1 cup cooked baby shrimp thawed from frozen
  • salt

Instructions

  • Whisk the eggs in a bowl with a tablespoon of water and a pinch of salt (or 1 tsp of soy sauce), until blended.
  • Heat one tablespoon of oil in a large nonstick skillet set over medium heat, and add the beaten eggs. Let the eggs cook for a couple minutes, not moving the egg around the pan, but just letting it sit until it sets into an Omelette.
  • Remove the egg to a cutting board, and chop into big pieces.
  • Add two tablespoons of oil to the same skillet, set over medium high heat, and add the carrots, peas, and scallions.
  • Add 1 tbsp of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
  • Add the leftover rice, and toss around for 1 minute, trying to break up any clumps of rice.
  • Add 2 tbsp of soy sauce and the remaining tablespoon of oil, frying and tossing the rice for 3-4 minutes.
  • Add the shrimp, egg, and remaining tablespoon of soy sauce, and toss for 2 more minutes, until the rice looks evenly brown. Enjoy!

Notes

*You can thaw the peas in the microwave, or simply give the peas a couple minute head start in the pan before the carrots and scallions.
**Cold, leftover rice is best, but freshly cooked hot rice actually works decently too.

Nutrition

Calories: 455kcal, Carbohydrates: 54g, Protein: 17g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 203mg, Sodium: 323mg, Potassium: 352mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5926IU, Vitamin C: 20mg, Calcium: 109mg, Iron: 2mg