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Egg Fried Rice with Cucumber

Rated as 3 out of 5 Stars

"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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Ingredients

22 m servings 317 cals
Original recipe yields 2 servings

Directions

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  1. Beat eggs with 1 pinch salt in a bowl until frothy.
  2. 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.
  3. 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


Per Serving: 317 calories; 9.7 g fat; 44.9 g carbohydrates; 10.5 g protein; 190 mg cholesterol; 715 mg sodium. Full nutrition

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Reviews

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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 oi...