Broke Weeknight Potato and Egg Fried Rice

• 2 cups cooked white rice, cold
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup frozen peas and carrots blend
• 1 medium potato, diced
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 2 green onions, chopped

Steps

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Push vegetables to one side and scramble eggs in the skillet, breaking them up into small curds.
3. 3 Add the diced potato to the skillet and cook until just tender.
4. 4 Push potatoes to the side and add remaining oil with garlic, sauté until fragrant.
5. 5 Add the cold rice to the skillet, breaking up any clumps. Stir in soy sauce and sesame oil.
6. 6 Mix in frozen peas and carrots, cooking until heated through.
7. 7 Season with black pepper and stir everything together.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Large skillet

Variations

• For a protein boost, add diced ham or tofu.
• For a spicy kick, toss in some chili flakes or sriracha.

Substitutions

• Substitute brown rice for white rice for added fiber.
• Use coconut oil instead of vegetable oil for a tropical twist.

Pairings

• Pairs well with a simple miso soup.
• A light Asian-inspired green salad complements this dish nicely.

Nutrition

Tips

• Use day-old rice for the best texture.
• Feel free to swap out veggies based on what you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Serve with a side of kimchi or a simple cucumber salad for a refreshing contrast.

FAQ