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Updated: Mar 14

Ingredients

  • egg(s)2 large, lightly beaten

  • uncooked carrot(s)1 cup(s), shredded

  • uncooked scallion(s)1 cup(s), sliced, divided

  • cooked white rice3 cup(s)

  • frozen green peas½ cup(s), thawed

  • low sodium soy sauce¼ cup(s), or to taste

Method

  1. Coat with the kitchen oil a large non-stick skillet; cover pot over medium - high heat. Add eggs; tilt pan so that eggs cover bottom.

  2. When the eggs begins to set, break it into pieces with a heat-resistant spatula or a wooden spoon. Cook for approximately 1 minute longer until eggs are cooked; remove eggs from pot and set aside.

  3. Recoat the same cooking pot, off heat; set medium - high power. Off heat. Add carrots and scallions for only 2 tablespoons; sauté between 2 to 3 minutes to crisp tender carrots.

  4. Add the cooked rice, soda and peas; cook for about 1 minute until warmed up, stir once or twice. Mix in cooked and remaindered egg gently; heat through. Heat through. Rendering roughly 3/4 cup per serving.

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