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Sunny Egg Fried Rice
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Sunny Egg Fried Rice

20 Minutes
20 Min Prep
20 Min Cook
Healthy Living
Say hello to sunshine with our Sunny Egg Fried Rice! With Worcestershire sauce and green onions, this egg fried rice is a great way to use leftover rice.
What You Need
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4 servings
Original recipe yields 4 servings
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1/4 cup each chopped onion s and red peppers
2 cups cold cooked long-grain white rice
4 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 Tbsp. LEA & PERRINS Reduced Sodium Worcestershire Sauce
1 Tbsp. finely chopped fresh parsley
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4 egg s
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Let's Make It
1
Heat dressing in large skillet on medium heat. Add onions and peppers; stir-fry 2 min. Add rice, ham and Worcestershire sauce; mix well. Cook 3 to 4 min. or until rice mixture is lightly browned and heated through, stirring frequently. Stir in parsley.
2
Spoon rice mixture on serving plate; top with cheese. Cover to keep warm.
3
Spray same skillet with cooking spray. Break eggs, 1 at a time, into skillet, leaving spaces between eggs; cover. Cook 5 min. or until whites are set and yolks are cooked to desired doneness. Serve over rice mixture.
Kitchen Tips
Special Extra
Sprinkle with KRAFT Grated Parmesan Cheese before serving.
Note
This is a great way to use leftover cooked rice.
Substitute
Substitute poached eggs for the fried eggs.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 205mg
68%
Sodium 630mg
27%
Total Carbohydrates 26g
9%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 18g
36%
Vitamin A
20%
Vitamin C
20%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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