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A super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
Prepare Eggs and Aromatics
Stir-fry the Rice
Season and Combine
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A super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
This indo_chinese recipe takes 20 minutes to prepare and yields 4 servings. At 844.67 calories per serving with 20.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
Add 1 cup of mixed vegetables like diced carrots, peas, corn, and bell peppers. Sauté them with the garlic and onions before adding the rice.
Add 1 cup of cooked, shredded or diced chicken. Add it back into the wok along with the scrambled eggs at the end to heat through.
Add 1-2 tablespoons of Schezwan sauce along with the soy sauce for a spicy and pungent kick.
Sauté 1 cup of peeled and deveined shrimp after the aromatics until pink and cooked through. Remove and set aside, then add back in at the end with the eggs.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from the rice provide a quick and easily accessible source of energy, making this a great meal to refuel your body.
Garlic is rich in a compound called allicin, known for its potential immune-boosting and anti-inflammatory properties.
One serving of this Garlic Egg Fried Rice contains approximately 430-460 calories, depending on the type of oil and exact portion size. It's a balanced meal with carbohydrates, protein, and fats.
It can be part of a healthy diet. It provides protein from eggs and energy from rice. To make it healthier, you can use brown rice for more fiber, add more vegetables, and use a minimal amount of oil and low-sodium soy sauce.
It's highly recommended to use cold, day-old rice. Fresh rice has a higher moisture content, which makes the fried rice sticky and mushy. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or even chill it in the refrigerator for at least 30 minutes to dry it out.
A neutral oil with a high smoke point is best for the main stir-frying, such as vegetable, canola, peanut, or avocado oil. Toasted sesame oil has a lower smoke point and is best used as a finishing oil at the end for its aromatic flavor.
To make this vegan, you can replace the eggs with crumbled firm tofu (scrambled with a pinch of turmeric for color) or a plant-based egg substitute. Ensure your soy sauce is vegan.