Easy Skillet Rice and Vegetables
Created by CookinTO on January 9, 2013
- Servings: 2
- Prep Time: 5m
- Cook Time: 6m
- Recipe #7645
Ingredients
- 2 tablespoons vegetable oil
- 1 cup cooked rice
- 1 cup frozen peas and carrots, thawed (or veggie of your choice)
- 2 eggs, beaten
- Salt and pepper, to taste
How to Make
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Step 1: Pour oil into nonstick skillet and place over medium-high heat. Cook rice in hot oil for 4 minutes, until golden-brown. Add in some spices of choice or soy sauce if you like.
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Step 2: Stir in thawed vegetables, then push rice mixture to one side of the skillet. In the other side of the skillet, scramble the eggs until set. Stir into rice mixture. Season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (234.2 g)
- Calories 280
- Total Fat - 9 g
- Saturated Fat - 2.3 g
- Cholesterol - 163.7 mg
- Sodium - 710.1 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 3.1 g
- Sugars - 0.5 g
- Protein - 11.5 g
- Calcium - 78.6 mg
- Iron - 2.6 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.4 mg