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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Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

317 calories; protein 10.5g; carbohydrates 44.9g; fat 9.7g; cholesterol 190.1mg; sodium 715mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
08/11/2018
Was really surprised. I prefer things with meat of some sort added in for something so basic and simple with just a dash of soy sauce added it ended up being a truly satisfying dish. When you're trying to lose weight it's all about the flavour and this dish has plenty. Read More

Most helpful critical review

Rating: 3 stars
01/21/2018
I wasn't sure how well the cucumber would do. Typically they are best raw and get rubbery when you try to cook them. It actually worked in this recipe. The recipe submitter said you could use oil instead of lard and also to feel free to substitute any veggies you preferred. Well I did use oil instead of lard and I did not substitute any veggies but just added some. Half of a cucumber wasn't enough veggie for 2 cups of rice in my opinion. I had an open can of shiitake mushrooms and a handful of frozen carrot/pea mix and that is what went in. I think the only issue I have with this recipe is the MSG. I refuse to use it. My 2 cups of leftover cooked rice was made from another recipe on this site which called for a bunch of soy sauce so I had plenty of flavor without the MSG. But without all the soy or MSG this recipe would be very bland. I am giving this 3 stars for the cucumber. I never would have added it and it actually works well. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/11/2018
Was really surprised. I prefer things with meat of some sort added in for something so basic and simple with just a dash of soy sauce added it ended up being a truly satisfying dish. When you're trying to lose weight it's all about the flavour and this dish has plenty. Read More
Rating: 3 stars
01/20/2018
I wasn't sure how well the cucumber would do. Typically they are best raw and get rubbery when you try to cook them. It actually worked in this recipe. The recipe submitter said you could use oil instead of lard and also to feel free to substitute any veggies you preferred. Well I did use oil instead of lard and I did not substitute any veggies but just added some. Half of a cucumber wasn't enough veggie for 2 cups of rice in my opinion. I had an open can of shiitake mushrooms and a handful of frozen carrot/pea mix and that is what went in. I think the only issue I have with this recipe is the MSG. I refuse to use it. My 2 cups of leftover cooked rice was made from another recipe on this site which called for a bunch of soy sauce so I had plenty of flavor without the MSG. But without all the soy or MSG this recipe would be very bland. I am giving this 3 stars for the cucumber. I never would have added it and it actually works well. Read More
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