How To Make Egg Fried Rice with Cucumber
Got some leftover rice from last night? Whip up this easy-to-make and well-seasoned delicious egg fried rice with an added twist from refreshing cucumbers!
Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes
Serves:
Ingredients
- 2eggs
- ½tspsalt,divided
- 2tsplard,or oil
- ½cucumber,peeled, seeded, minced
- 2cupsrice,cooked, chilled, broken apart
- ¼;
Instructions
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Beat the eggs with 1 pinch of salt in a bowl until frothy.
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Heat the lard in a skillet over medium heat. Cook the eggs for about 5 minutes, stirring with a wooden spoon to break into small pieces, until set.
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Add the cucumber. Cook and stir for 2 to 3 minutes until heated through.
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Mix the rice into the egg mixture. Reduce the heat to medium-low and cook for about 5 minutes, stirring often, until the rice is heated through.
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Season with remaining salt and MSG.
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Serve and enjoy!
Nutrition
- Calories: 813.30kcal
- Fat: 9.57g
- Saturated Fat: 3.35g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.86g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 157.75g
- Fiber: 0.38g
- Sugar: 1.42g
- Protein: 18.78g
- Cholesterol: 164.02mg
- Sodium: 724.01mg
- Calcium: 54.03mg
- Potassium: 337.78mg
- Iron: 2.53mg
- Vitamin A: 72.56µg
- Vitamin C: 2.11mg
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