Simple Egg and Bean Fried Rice
A quick and budget-friendly dish featuring protein-rich beans and eggs tossed with white rice for a satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
14g protein
63g carbs
12g fat
Ingredients
For 4 servings
- 2 cups white rice
- 1 can canned black beans
- 4 eggs
- 2 cups frozen mixed vegetables
- 1 onion
- 2 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the white rice according to package instructions and set aside.
- 2
Drain and rinse the canned black beans.
- 3
Chop the onion and mince the garlic.
- 4
In a large pan, heat the vegetable oil over medium heat.
- 5
Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
- 6
Add the frozen mixed vegetables to the pan and stir-fry for 2-3 minutes, until heated through.
- 7
Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked.
- 8
Add the cooked rice and black beans to the pan, stirring everything together.
- 9
Pour in the soy sauce and season with salt and black pepper to taste.
- 10
Continue to cook and stir the mixture for another 3-5 minutes, ensuring everything is well combined and heated through.
Cook it this week.
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