Chinese Scallion and Egg Fried Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · vegetarian, dairy-free
404 cal
14g protein
60g carbs
12g fat
per serving · estimated
Ingredients
- 2 cups Cooked jasmine rice
- 2 Large eggs
- 2 stalks Scallions
- 1 1/2 tbsp Soy sauce
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Pepper
Method (tap to check — screen stays awake)
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add chopped scallions (white and green parts separated), cook for 1-2 minutes until fragrant.
- Push scallions to the side and crack in the eggs, scrambling them gently until just set.
- Add the cooked rice to the skillet, breaking up clumps. Stir well to combine with eggs and scallions.
- Pour soy sauce evenly over the rice mixture, stirring continuously to coat evenly.
- Cook for another 3-4 minutes, allowing flavors to meld and rice to heat through.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with additional scallions if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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