Buttery Egg And Scallion Fried Rice With Peas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 18 min · vegetarian, high-protein
713 cal
33g protein
71g carbs
33g fat
per serving · estimated
Ingredients
- 7 large eggs
- 2 1/2 cups cooked white rice, chilled
- 1 1/2 tbsp butter
- 1 tbsp vegetable oil
- 1 cup frozen peas
- 1, finely diced carrot
- 3, sliced, whites and greens kept apart scallions
- 1 1/2 tbsp soy sauce
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium and softly scramble them in 2 minutes, pulling them out while still glossy and slightly underdone.
- Add the remaining oil and the carrot and scallion whites to the same pan over medium-high and stir for 2 minutes, until the carrot loses its raw crunch.
- Add the chilled rice and press it flat, letting it sit undisturbed for 2 minutes at a time so the grains toast and pop rather than steam - about 5 minutes total.
- Fold in the peas, butter and soy sauce, then return the eggs and break them into curds with the spatula. Finish with the scallion greens and plenty of black pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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