Sugar Snap Pea and Scrambled Eggs Fried Rice Recipe

Name: Sugar Snap Pea and Scrambled Eggs Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs well beaten; 2 tablespoons vegetable oil divided; 2 cloves garlic freshly minced; 1/2 inch ginger peeled and freshly minced; 1 each scallions, spring or green onions sliced; 1 small carrots peeled and chop into small cubes; 1 each celery stalks tough ends removed and sliced; 1/2 each sweet red bell peppers seeded and cut into small cubes; 1 cup sugar snap peas cut into 1/2-inch pieces; 2 cups rice cooked; 1/4 cup cilantro freshly chopped; 2 tablespoons soy sauce, tamari or to taste; 1/2 tablespoon sesame oil or to taste; 1 teaspoon hot chili pepper oil optional; 1/2 tablespoon rice vinegar; 1/2 tablespoon oyster sauce regular or vegetarian, optional

Servings: persons

2 large eggs well beaten
2 tablespoons vegetable oil divided
2 cloves garlic freshly minced
1/2 inch ginger peeled and freshly minced
1 each scallions, spring or green onions sliced
1 small carrots peeled and chop into small cubes
1 each celery stalks tough ends removed and sliced
1/2 each sweet red bell peppers seeded and cut into small cubes
1 cup sugar snap peas cut into 1/2-inch pieces
2 cups rice cooked
1/4 cup cilantro freshly chopped
2 tablespoons soy sauce, tamari or to taste
1/2 tablespoon sesame oil or to taste
1 teaspoon hot chili pepper oil optional
1/2 tablespoon rice vinegar
1/2 tablespoon oyster sauce regular or vegetarian, optional

1
In a wok or a large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot.
2
Add the beaten eggs, stirring occasionally to scramble the eggs, and cook until the eggs are golden and cooked, about 3 minutes.
3
Transfer the scrambled eggs onto a plate, set aside.
4
In the same wok or skillet, add the remaining oil.
5
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
6
Add the carrot, celeries and sweet red peppers, and cook for about 3 minutes until tender.
7
Stir in the sugar snap peas, and cook for another 2 minutes until turn into bright green.
8
Add the cooked rice, and cook for another 2 minutes until heated through.
9
Meanwhile combined all the sauce ingredients in a small bowl.
10
Add the scrambled eggs and pour the sauce over, stirring often, and cook for 2 to 3 minutes until everything is well combined, coated and heated through.
11
Serve warm with fresh cilantro on top.

725

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs well beaten, 2 tablespoons vegetable oil divided, 2 cloves garlic freshly minced, 1/2 inch ginger peeled and freshly minced, and more.

Yes, Sugar Snap Pea and Scrambled Eggs Fried Rice falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sugar Snap Pea and Scrambled Eggs Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions