Quick Vegetable Stir-Fry with Egg and Rice
A vibrant and satisfying vegetable stir-fry with scrambled eggs and rice, perfect for a quick and delicious vegetarian meal.
5 min
Prep
12 min
Cook
4
Serves
320
Calories
Macros · per serving
11g protein
46g carbs
10g fat
Ingredients
For 4 servings
- 3 cups cooked rice
- 4 egg
- 2 cups frozen mixed vegetables
- 3 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 green onion
- 2 clove garlic
- 1 tablespoon ginger
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Prepare all ingredients by finely chopping the garlic, ginger, and green onions.
- 2
Heat a large skillet over medium-high heat and add olive oil.
- 3
Add the garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
- 4
Add the frozen mixed vegetables to the skillet and stir-fry for 5-6 minutes until heated through.
- 5
Push the vegetables to one side of the skillet and scramble the eggs on the other side by cracking them into the pan and stirring gently until cooked through.
- 6
Mix the cooked eggs with the vegetables and add the cooked rice, soy sauce, and sesame oil.
- 7
Combine everything thoroughly in the skillet and cook for an additional 2-3 minutes until well mixed and heated through.
- 8
Garnish with chopped green onions and season with salt and black pepper to taste before serving.
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