Egg Fried Rice with Cucumber

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.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 317 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt, divided
• ¼ teaspoon monosodium glutamate (MSG)
• 2 teaspoons lard
• ½ cucumber - peeled, seeded, and minced
• 2 cups cooked rice, chilled and broken apart

Recipe Instructions

Step 1

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

Step 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.

Step 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.