Eggs and Rice


3 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 382.1
  • Total Fat: 5.4 g
  • Cholesterol: 212.5 mg
  • Sodium: 680.5 mg
  • Total Carbs: 79.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Eggs and Rice calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

A quick and delicious breakfast, brunch, or lunch using leftover rice and basic ingredients. A quick and delicious breakfast, brunch, or lunch using leftover rice and basic ingredients.
Number of Servings: 1

Ingredients

    1 large or extra-large egg
    2/3 C frozen mixed vegetables
    1 cup leftover cooked rice (white or brown)
    2 tsp soy sauce

Directions

Defrost frozen vegetables briefly. Combine egg and thawed vegetables with 1 cup cooked rice, and beat with fork until frothy. Spray 8" skillet or omelet pan with nonstick spray, and heat over medium heat. Pour in egg mixture, reduce heat to low, and cover pan for a few minutes. When egg mixture is puffed and slightly dry on top, flip over carefully and cook the other side until light brown. Serve and season with soy sauce to taste. Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user BLUETABBY.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.