Pesto Fried Rice

Pesto Fried Rice is a delicious twist on a classic dish, with rice, scrambled eggs, fresh pesto, and garden-fresh veggies.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 537kcal

Author: Lindsey Janeiro

Melt 1 tablespoon of the butter in a large skillet over high heat. Scramble the eggs, then remove from pan and set aside.
2 tablespoons butter, 2 large eggs
Add the other tablespoon of butter in the skillet, then add the bell pepper, zucchini, onion, peas, and garlic. Sauté 4-5 minutes, or until vegetables are tender.
2 tablespoons butter, 1 red bell pepper, 1 zucchini, 1/2 white onion, 1/2 cup frozen peas, 1 clove garlic
Add chilled rice and pesto, toss to combine, then let sit for a couple minutes to let the rice fry and get some crispy bits. Pesto is normally high fat, but if yours is low fat, consider adding a drizzle of olive oil or pat more butter to help fry the rice.
4 cups rice, 1/3 cup pesto
Turn the heat off, add the scrambled eggs back to the pan, and toss to combine. Serve warm and enjoy!