Description
Delicious and healthy Meal Prep Egg Fried Rice made with fluffy eggs, crisp vegetables, and savory rice. Perfect for make-ahead lunches or quick dinners that stay fresh all week.
Ingredients
2 tablespoons vegetable oil, divided
6 large eggs
Salt and black pepper, to taste
2 medium onions, diced
3 tablespoons grated fresh ginger
2 carrots, peeled and finely chopped
1 bell pepper, diced
2 cups green beans, trimmed and chopped
¼ cup reduced-sodium soy sauce
1 tablespoon sesame oil
3½ cups cooked and cooled long grain white rice (preferably day-old)
1 tablespoon toasted sesame seeds (for garnish)
Instructions
1. Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
2. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour them into the hot pan and scramble until just cooked. Remove and set aside.
3. Add the remaining tablespoon of oil to the pan. Sauté onions and ginger for about 3 minutes until fragrant.
4. Stir in the carrots, bell pepper, and green beans. Cook for 5 minutes or until vegetables are tender.
5. Add the rice, soy sauce, and sesame oil. Stir well to combine and heat through.
6. Gently fold in the scrambled eggs.
7. Taste and adjust seasoning if needed. Sprinkle with toasted sesame seeds before serving.
Notes
For best texture, use day-old rice that has been refrigerated overnight. To increase protein, add cooked shredded chicken, tofu, or edamame. Leftovers can be frozen in airtight containers and reheated in a skillet for best results.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stir-fry
- Cuisine: Chinese