Classic Egg Fried Rice Bowl

1. 1

   Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir the eggs in the hot oil until scrambled and set, 3 to 4 minutes. Move the eggs to a plate, clean the wok, and return it to high heat.

2. 2

   Combine 1 tablespoon canola oil, the carrots, and salt in the hot wok; cook and stir for 2 minutes. Add the garlic to the carrots; cook and stir until the garlic is fragrant and browned, about 2 minutes. Stir the peas and scallions into the carrot mixture; cook and stir until the peas are warmed, 1 to 2 minutes. Reduce the heat to medium.

3. 3

   Stir the rice into the carrot mixture; add the scrambled eggs, soy sauce, salt, and pepper. Cook and stir the rice mixture until heated through, 2 to 3 minutes.

• Calories 796.6 kcal High
• Protein 22.04 g Good Source
• Carbs 159.73 g Moderate
• Total Fat 9.0 g Moderate
• Saturated Fat 1.56 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 87.51 mg High
• Sodium 2862.13 mg High
• Fiber 6.33 g Good Source
• Sugar 2.77 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 179.79 mg Moderate
• Iron 3.94 mg Good Source
• Potassium 209.33 mg Low Source
• Vitamin A 49.64 mcg_rae Low Source
• Vitamin C 14.56 mg Moderate
• Vitamin D 1.49 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄