Egg Fried Rice with Cucumber recipe

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Ingredients

2 eggs
½ teaspoon salt, divided
2 teaspoons lard
½ cucumber - peeled, seeded, and minced
2 cups cooked rice, chilled and broken apart
¼ teaspoon monosodium glutamate (MSG)

Nutrition Info

317.2 calories
carbohydrate: 44.9 g
cholesterol: 190.1 mg
fat: 9.7 g
fiber: 0.6 g
protein: 10.5 g
saturatedFat: 3.4 g
servingSize: -
sodium: 715 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs with 1 pinch salt in a bowl until frothy.

  2. Heat lard in a skillet over medium heat, cook eggs, stirring with a wooden spoon to break into small pieces, until set, about 5 minutes. Add cucumber, cook and stir until heated through, 2 to 3 minutes.

  3. Mix rice into egg mixture. Reduce heat to medium-low and cook, stirring often, until rice is heated through, about 5 minutes. Season with remaining salt and MSG.

Recipe Yield

2 servings

Recipe Note

This dish is a great way of making use of leftover rice. Scrambled eggs are stir-fried with cucumber and rice, then seasoned and served. Feel free to use oil instead of lard and substitute in any vegetables you prefer.

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