Serves 6
247 cal · 40 min
Fried Rice with Egg
Recipe GLPRe357e093dd4b70
A light and savory fried rice dish made by first cooking raw rice with onions and carrots until the grains are lightly toasted, then simmering in water until tender. A mixture of beaten whole eggs, egg whites, and milk is folded in with peas and soy sauce, then gently stirred until the eggs set into soft curds throughout the rice. Serve warm as a versatile side dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons Canola oil
1 cup White rice, uncooked
3 tablespoons Onion, minced
½ cup Carrot, chopped
2 cups Water
4 Eggs, whole
4 Egg whites
¼ cup Fat-free milk
½ cup Peas, frozen or fresh
2 tablespoons Reduced-sodium soy sauce
Directions
Wash your hands with soap and warm water before beginning.
Heat the canola oil in a large frying pan over medium heat.
Add the uncooked rice, minced onion, and chopped carrot to the hot oil. Stir frequently for 3–5 minutes until the rice is lightly browned and fragrant.
Slowly pour the water into the pan while stirring gently.
Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until all the water is absorbed and the rice is tender.
While the rice cooks, crack the 4 whole eggs into a bowl and beat them well. Add the 4 egg whites and beat together until combined. Stir in the milk.
Add the peas and soy sauce to the egg mixture and stir to combine.
When the rice is cooked and tender, pour the egg mixture over the hot rice in the frying pan.
Increase the heat to medium. As the eggs begin to cook and the mixture starts to thicken, use a spatula to gently push the egg mixture from the sides and bottom of the pan toward the center, allowing the raw egg on top to flow to the hot pan surface.
Continue stirring gently until the eggs are fully cooked and firm throughout, with no runny egg visible. This should take 3–5 minutes.
Transfer to a serving dish and serve warm.
