Recipes
One-pan egg fried rice
One-pan egg fried rice has about 630 kcal and 25 g of protein per serving, takes 15 minutes and serves 2. The classic way to use up cold rice and whatever is in the freezer.
| Per serving | |
|---|---|
| Calories | 630 kcal |
| Protein | 25 g |
| Carbs | 92 g |
| Fat | 17 g |
| Time | 15 minutes |
| Serves | 2 |
Ingredients
- 200 g rice (dry), cooked and cooled
- 4 eggs
- 150 g frozen peas
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 spring onion, garlic
Steps
- Heat the oil in a wide pan until very hot. Fry the garlic and peas for 2 minutes.
- Push them to the side and scramble the eggs.
- Add the cold rice and break it up, frying for 4 minutes.
- Add the soy sauce and the spring onion.
Make it a block
Cold rice is the trick: warm rice goes sticky. Chill cooked rice quickly and use it within a day. Add it to your week in Cutline: one click and the time is blocked.
*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*
Put it in your week
One click makes it a block in your Cutline week. Free.
Keep reading
RecipesEdamame and egg rice bowlA bright bowl from the freezer and the cupboard. 745 kcal and 45 g protein a serving, 15 minutes, serves 1. Ingredients, steps and macros.RecipesEgg muffins for the weekA week of grab-and-go breakfasts from one muffin tin. 205 kcal and 21 g protein a serving, 30 minutes, serves 4. Ingredients, steps and macros.RecipesChicken, rice and broccoli boxesFour lunches in one go: the box that built a thousand gym plans. 475 kcal and 42 g protein a serving, 35 minutes, serves 4. Ingredients, steps and macros.RecipesGreek chicken rice bowlsLemon and oregano chicken with a cold tzatziki that keeps it fresh all week. 380 kcal and 34 g protein a serving, 30 minutes, serves 4.