Breakfast Fried Rice
A quick and easy meal that utilizes leftover rice and fresh vegetables, making it perfect for busy mornings or a fun weekend brunch.
Ingredients
Main Ingredients
- 2 cups leftover rice Best if day-old for texture
- 1 cup mixed fresh vegetables Can include bell peppers, peas, and carrots
- 2 large eggs Scrambled in the skillet
- 2 tablespoons soy sauce Adjust to taste
- 1 tablespoon oil For sautéing
- to taste Salt and pepper For seasoning
- optional cooked protein Such as chicken, shrimp, or tofu
Instructions
Cooking
- Heat oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables and sauté until tender.
- Push the vegetables to the side of the pan and crack the eggs into the skillet. Scramble the eggs until fully cooked.
- Add the leftover rice to the skillet, breaking up any clumps.
- Pour in the soy sauce and stir everything together.
- If using, add cooked protein and stir until heated through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Serve hot, garnished with green onions or sesame seeds, if desired. Can be paired with fresh fruit or a simple salad. To store, cool completely, place in an airtight container and refrigerate for up to three days. Reheat on medium heat or in the microwave.