Egg Fried Rice
Better than the takeout container, half the price.
$9.85 total
Ingredients & Cost Breakdown
| 3 cups cooked rice, cold | $0.69 |
| 4 eggs | $0.64 |
| 1 cup frozen peas & carrots | $0.35 |
| 1/2 cup diced deli ham | $1.15 |
| 2 green onions | $0.38 |
| 3 tbsp soy sauce | $0.34 |
| 1 tbsp oil | $0.23 |
| Garlic powder, pepper | $0.65 |
| Applesauce cups, side | $1.60 |
| Crispy wonton strips, topping | $1.50 |
| Extra diced ham, topping | $2.32 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 cups cooked rice, cold
- 4 eggs
- 1 cup frozen peas & carrots
- 1/2 cup diced deli ham
- 2 green onions
- 3 tbsp soy sauce
- 1 tbsp oil
- Garlic powder, pepper
- Applesauce cups, side
- Crispy wonton strips, topping
- Extra diced ham, topping
How to Make It
- Heat oil in a large skillet or wok over high heat.
- Push rice aside, scramble eggs in the cleared space, then mix through.
- Add rice, breaking up clumps with a spatula.
- Stir in peas/carrots, ham, and soy sauce; cook 3–4 minutes, tossing often.
- Finish with green onions and a crack of pepper.
- Serve with applesauce cups on the side and crispy wonton strips scattered on top.
No-Time-For-That Tip: Cold, day-old rice fries up better than fresh — it won't turn to mush. No leftovers? Spread fresh rice on a tray and freeze 15 minutes first.
Gear for this recipe
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