Japanese · Dinner
Fried Rice with Egg (Low-Calorie)
Japanese-style fried rice built on cooled short-grain rice, scrambled egg, scallion and carrot, tossed in a light sesame-soy seasoning with minimal oil for a lighter plate. Quick wok technique keeps grains separate and fluffy, delivering savory umami depth and gentle sweetness without the heavier butter or oil load of standard versions.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
388Calories
13.5gProtein
15gFat
47.2gCarbs
2.9gSugar
2.4gFiber
794mgSodium
186mgChol
2.7gSat Fat
310mgPotassium
68mgCalcium
2.2mgIron
0.4mcgVitamin B12
4.1mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Break up the cold cooked rice with your fingers so no clumps remain, and ready the beaten egg, scallion, carrot, and garlic beside the stove.
2
Heat a nonstick wok over medium-high heat with sesame oil until it shimmers, then add garlic and carrot, stirring constantly for 30 seconds until fragrant and pale gold.
3
Pour beaten egg into the center of the wok over medium heat, stirring gently for 20 seconds until just set into soft curds, then push to one side.
4
Add cold rice to the wok over high heat, breaking up clumps with a spatula, tossing constantly for 2 to 3 minutes until grains separate and turn glossy at the edges.
5
Drizzle soy sauce and rice vinegar over the rice, tossing everything together over high heat for 1 minute until evenly light brown with no wet patches remaining.
6
Scatter scallion over the rice, season with salt and white pepper, and toss once more off the heat until distributed.
7
Plate
Transfer the fried rice to a plate and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup400g, cooked and cooled short-grain rice
- 22 large eggs
- 22 scallion
- 11 carrot (100g)
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch white pepper
