Egg Fried Rice (Fridge Cleanout)
The dish takeout restaurants pretend is hard. Leftover rice is non-negotiable here. Day-old rice fries crispy, fresh rice steams to mush.
You need
- 1 wide pan or wok
- 1 wooden spoon
- 1 small bowl for eggs
Ingredients
For 2 servings
- 400 g (2 cups cooked) day-old cooked rice
- 3 eggs, beaten
- 100 g (3/4 cup) frozen peas
- 1 carrot, finely diced
- 3 spring onions, sliced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp neutral oil
- 1 tsp sesame oil
- to taste black pepper
How to cook
Break the cold rice apart with your fingers until no clumps remain.
If the rice is fresh, spread it on a plate and freeze for 15 minutes. Day-old is best, frozen is second-best, fresh is the worst.
Heat the oil in the pan over high. Pour in the beaten eggs and scramble fast, breaking into small pieces. Transfer to the small bowl.
Same pan: garlic, white parts of the spring onion and carrot. Stir-fry 2 minutes.
Add the peas. Stir-fry 1 minute.
Add the rice. Press it down so the underside crisps for 30 seconds, then toss. Repeat once or twice.
Return the eggs. Add soy sauce around the edges of the pan so it sizzles and caramelizes. Toss.
Off the heat. Drizzle sesame oil, scatter the green spring onion tops. Black pepper. Plate.
Why it fits a maintain goal
- Three eggs across 2 servings gets you 25 g protein cheap. The egg-to-rice ratio is the trick.
- Maintenance dinner at 480 kcal. Carb-forward but balanced.
- Fridge cleanout means zero food waste and zero grocery trip. The Tuesday dinner.
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