Egg fried rice pilaf with spring vegetables
A quick stir-fry that turns packaged pilaf into a complete dinner by adding eggs for protein and body. The vegetables and rice are already cooked, so this comes together in minutes on a single burner.
About 240 calories a serving, 9 g protein, 3 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 package rice, carrots, peas & mushrooms pilaf
Staples
- 2 tablespoons oil
- 3 large eggs
- to taste salt
- to taste pepper
- Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. Crack 3 eggs into a bowl, whisk them with a pinch of salt and pepper, then pour into the hot oil and scramble, stirring often, until they form soft curds that are set but still pale, about 2 minutes. Push the eggs to the side of the pan.
- Add the entire contents of the pilaf package to the cleared side of the pan and stir it into the eggs, breaking up any clumps. Toss everything together for about 2 minutes until the eggs are fully cooked through and the pilaf is heated through, then taste and adjust salt and pepper.
Note Swap the eggs for diced cooked chicken or shrimp if you have it on hand. Leftovers keep covered in the fridge for up to two days and reheat well in a skillet with a splash of oil. Serve with soy sauce or hot sauce on the side.
On the label
COOKED LONG GRAIN WHITE RICE (WATER, RICE), WATER, CARROTS, SWEET PEAS, MUSHROOMS, MODIFIED CORN STARCH, BUTTER (CREAM, NATURAL FLAVOR), DRIED ONION, SALT, HYDROLYZED CORN AND WHEAT GLUTEN, AUTOLYZED YEAST EXTRACT, SUNFLOWER OIL, SUGAR, HYDROLYZED SOY PROTEIN, WHEY POWDER, NATURAL FLAVOR, SPICES, COLOR ADDED, XANTHAN GUM, ONION POWDER, CORN OIL, DRIED GARLIC.
Green Giant, frozen prepared sides, serving 283 g. Ingredients as printed on the label.
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Cooks as carrots, mushrooms, peas. Half of it left? Use up the carrots.