Quick Egg Fried Rice

Quick Egg Fried Rice

Ingredients

• 1 cup (125 grams) microwaveable rice, or 1 cup cold, leftover rice (certified gluten-free if necessary)
• 2 tablespoons frozen peas
• 2 tablespoons chopped red pepper
• 1/2 green onion stalk, chopped
• Small pinch of shredded purple cabbage
• 1 large egg
• 1 tablespoon low-sodium soy sauce (certified gluten-free if necessary)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon onion powder
• 1/4 teaspoon five-spice powder (optional)
• Small pinch of mung bean sprouts (optional)

Directions

If using microwaveable rice, place the rice into a large mug and cover with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave the rice for a minute.

If using cold, leftover rice, add 1 tablespoon water.

Add the vegetables(peas, red pepper, green onion, bean sprouts, and purple cabbage) to the rice. You can add more vegetables as long as the contents don’t spill over the mug. Cover the mug with the cling film, and microwave for another minute.

In the meantime, beat the egg and mix in the seasoning (soy sauce, sesame oil, onion powder, and five-spice powder). Pour the egg mixture into the mug, and mix well.

Cover the mug with cling film again, and microwave for another 35 to 40 seconds. Take the mug out of the microwave, and give everything a good stir. The egg should look fully cooked. Let the fried rice stand for a minute before serving. Enjoy!

Nutrition Information

Serves: 1 |  Serving Size: about 1 cup

Per serving: Calories: 375; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 176mg; Sodium: 318mg; Carbohydrate: 62g; Dietary Fiber: 2g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Potassium: 193mg; Iron: 22%; Vitamin A: 21%; Vitamin C: 66%; Calcium: 5%