Egg Fried Rice Bowl
Uses day-old rice and whatever frozen vegetables you have. Ready in 15 minutes.
Cook the rice ahead of time and chill it, or use leftover rice — cold rice fries best.
Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then scoop them out.
Add the remaining oil to the pan. Add the garlic and the white parts of the green onions and cook 30 seconds.
Add the frozen vegetables and cook 3–4 minutes until heated through.
Add the cold rice, breaking up any clumps, and stir-fry 3–4 minutes until hot.
Return the eggs to the pan, add the soy sauce, and toss everything together. Season with salt and pepper.
Divide among four bowls and top with the remaining green onions.
This is a use-it-up bowl — swap in any leftover cooked vegetables or a handful of frozen peas.
- A dash of sesame oil at the end adds a lot if you keep it on hand.
- Day-old rice from another recipe makes this nearly free to throw together.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with gluten-free tamari (similar price)
Everything except the soy sauce is naturally gluten-free. Use tamari to make the bowl fully gluten-free.