Quick and Easy Quail Egg Fried Rice

Quick and Easy Quail Egg Fried Rice: Perfect for Using Up Leftovers!

Looking for a delicious way to use up leftovers and create a quick meal that’s both satisfying and nutritious? Our Quail Egg Fried Rice is the answer! This dish combines the delicate flavor of scrambled quail eggs with the versatility of fried rice, making it a perfect choice for a busy weeknight dinner. Plus, it's an excellent way to clear out your fridge and use up any leftover vegetables or cooked rice. Pair it with some cooked chicken breast, and you’ve got an amazing meal ready in no time.

Why Quail Egg Fried Rice?

Quail Egg Fried Rice is not only quick and easy to prepare but also packed with flavor and nutrients. Quail eggs are a fantastic source of protein and essential vitamins, and they add a gourmet touch to this classic dish. This recipe is versatile, allowing you to incorporate whatever veggies you have on hand, making it a practical and delicious solution for reducing food waste.

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Quail Egg Fried Rice

Yield 4

Author Aubrey

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Ingredients

• 12 quail eggs, beaten
• 3 cups cooked jasmine rice (preferably day-old)
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil (divided)
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: Sriracha or chili flakes for heat

Instructions

Scramble the Quail Eggs:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beaten quail eggs and scramble until fully cooked. Remove from the skillet and set aside.

Cook the Vegetables:

1. In the same skillet, add another tablespoon of vegetable oil. Add the mixed vegetables and cook for 2-3 minutes until they are tender. Remove from the skillet and set aside.

Cook the Aromatics:

1. Add the remaining tablespoon of vegetable oil to the skillet. Add the chopped onion and cook until it becomes translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant.

Fry the Rice:

1. Push the onions and garlic to one side of the skillet. Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.
2. Stir-fry the rice for 3-4 minutes, allowing it to get slightly crispy.

Add the Sauces:

1. Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Mix well to ensure the rice is evenly coated.

Combine Everything:

1. Add the cooked vegetables back into the skillet and stir to combine with the rice.
2. Gently fold in the scrambled quail eggs and sliced green onions. Season with salt and pepper to taste.

Nutrition Facts

Calories

345.1

Fat

14.9 g

Sat. Fat

2.8 g

Carbs

43.43 g

Fiber

3.02 g

Net carbs

40.41 g

Sugar

1.25 g

Protein

9.7 g

Sodium

744.8 mg

Cholesterol

227.88 mg

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