Microwave Egg Fried Rice

Ingredients

• 4Eggs$2.40
• 3 cupscooked rice$1.50
• 1 cupFrozen peas & carrots$2.50
• 2 tbspSoy sauce$0.40
• 1 tbspVegetable oil$0.10
• 1/4 tspSalt—
• Total for 4 servings$6.90

Most of the cost is frozen peas & carrots ($2.50) and eggs ($2.40). With oil, spices and staples already at home, the shop drops to about $4.90. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a large microwave-safe bowl, whisk the eggs with the salt and vegetable oil until smooth and uniform.
2. In a separate bowl or on a plate, break up the cold cooked rice with a fork or clean fingers until no clumps remain.
3. Microwave the egg mixture uncovered on High for 1 to 2 minutes, pausing halfway through to stir gently, until the eggs are softly set into scrambled curds with no wet liquid pooling. Transfer the cooked eggs to a small plate.
4. In the same microwave-safe bowl, stir together the rice, frozen peas and carrots, and soy sauce until the rice is evenly coated. Microwave uncovered on High for 3 to 4 minutes, stirring after 2 minutes, until steaming hot throughout (165°F / 74°C).
5. Fold the scrambled eggs back into the warm rice mixture, cover the bowl with an inverted plate, and let stand for 2 minutes to allow the residual steam to heat the eggs and soften the rice.
6. Fluff the rice thoroughly with a fork, divide equally among four shallow bowls, and serve immediately with sliced green onions on top if you like.