Asian Vegetable and Egg Fried Rice
Light and fluffy jasmine rice stir-fried with eggs, fresh vegetables, and aromatic seasonings. A classic Asian breakfast that's quick to prepare and satisfying.
Asian Vegetable and Egg Fried Rice is a asian breakfast recipe ready in about 22 minutes. Each serving has approximately 656 kcal, 52g protein, 76g carbs, 19g fat. It fits a high-protein diet.
Heat vegetable oil in a large wok or skillet over medium-high heat
Add minced garlic and stir-fry for 30 seconds until fragrant
Push ingredients to the side, crack eggs into the wok and scramble until cooked through, then mix with the oil
Add cooked jasmine rice, breaking up any clumps, and stir-fry for 2-3 minutes
Add diced carrots and frozen peas, continue stir-frying for 2 minutes
Pour soy sauce and sesame oil over the rice, toss well to combine
Add white pepper and chopped green onions, stir for 1 minute
Serve hot