Fried Rice Recipe

Healthful vegetables and the wholesome nutrition of fresh eggs make this classic a winner.

Servings: 4

Active time: 10 minutes
Total time: 15 minutes

Ingredients

• 3 Safest Choice™ pasteurized egg(s)
• 1 Tbsp olive oil
• 1 Tbsp sesame oil
• 1/2 c shredded carrots
• 1/4 c bok choy strips (1/4-inch strips)
• 1/4 c diced celery
• 3 c cooked white rice (cooked without added fat or salt)
• 2 - 3 Tbsp reduced-sodium soy sauce
• 1 pinch white pepper

Preparation

1. In a small bowl, beat eggs until combined; set aside.
2. In a large nonstick skillet, heat olive oil and sesame oil over medium-high heat until hot. Add celery, bok choy and carrots; cook 1 to 2 minutes until crisp-tender, stirring frequently. Remove vegetables from skillet.
3. Pour egg mixture into skillet. Just as eggs begin to set on bottom and sides, pull spatula across skillet to gently fold cooked and uncooked portions together. Continue just until eggs are cooked through.
4. Add rice, soy sauce and pepper to eggs. Return vegetables to skillet. Toss to combine all ingredients well and heat through.

Nutrition

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Why use Safest Choice™ Eggs in this recipe?

Your bowl and whisk can’t contaminate your kitchen with Salmonella when you use pasteurized eggs.

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