Inspired by cookingclassy.com
Ingredients
for 4 servings
- 2 teaspoons oil
- ½ cup carrot (60 g), diced
- 1 tablespoon garlic, minced
- ½ cup onion (75 g), diced
- ½ cup bell pepper (50 g), diced
- ½ cup broccoli floret (75 g)
- ½ cup pea (75 g)
- ⅓ cup corn
- 3 eggs, beaten
- 3 cups white rice (600 g), cooked
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- pepper, to taste
Nutrition Info
- Calories 385
- Fat 11g
- Carbs 57g
- Fiber 3g
- Sugar 4g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
- Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
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