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Easy Fried Rice with Egg and Vegetables Recipe

Easy Fried Rice with Egg and Vegetables Recipe

Looking for a quick and satisfying weeknight meal? This Easy Fried Rice with Egg and Vegetables recipe is the answer! Packed with vibrant veggies and topped with a perfectly runny egg yolk, it’s a delicious way to use up leftover rice and get a wholesome meal on the table in no time. With its savory flavors and colorful presentation, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

This fried rice dish is not only easy to prepare but also incredibly versatile. Here’s why it should be on your dinner rotation:

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  • Quick to Make: Ready in 20 minutes, perfect for busy nights.
  • Customizable: Use whatever vegetables you have on hand.
  • Flavorful: Soy sauce and fresh green onions elevate the taste.
  • One-Pan Wonder: Minimal cleanup with just one skillet required.
  • Kids Love It: A fun way to sneak in veggies for picky eaters.

Ingredients

  • 2 cups cooked jasmine rice (preferably day-old)
  • 2 large eggs
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons soy sauce
  • 2 green onions, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper, to taste

How to Make Fried Rice with Egg and Vegetables

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
  3. Push the veggies to one side of the skillet. Add the remaining tablespoon of vegetable oil to the empty side.
  4. Crack the eggs into the skillet and scramble until just set, mixing with the vegetables.
  5. Stir in the cooked rice, breaking up any clumps, and combine with the eggs and vegetables.
  6. Pour the soy sauce and sesame oil (if using) over the rice, stirring well to coat.
  7. Add chopped green onions, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the rice to get slightly crispy.
  8. Transfer to plates and top each serving with a runny egg yolk if desired. Serve immediately.

Tips for the Best Results

  • Use day-old rice for the best texture; it allows the grains to dry out and prevents mushiness.
  • Stir-fry on high heat to achieve that slightly crispy texture.
  • Feel free to add protein like chicken, shrimp, or tofu for a heartier meal.
  • Adjust soy sauce to taste, especially if you prefer a saltier flavor.

Easy Variations

  • Swap in any veggies you love, such as bell peppers, broccoli, or corn.
  • Add garlic or ginger for an extra flavor boost.
  • Substitute tamari or coconut aminos for a gluten-free option.

What to Serve With It

  • Steamed dumplings or potstickers for a complete Asian-inspired meal.
  • A side salad with sesame dressing to add freshness.
  • Crispy spring rolls for an extra crunch.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a skillet over medium heat until warmed through or microwave for 1-2 minutes until hot.

Recipe Card

Easy Fried Rice with Egg and Vegetables
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Ingredients:

  • 2 cups cooked jasmine rice (preferably day-old)
  • 2 large eggs
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons soy sauce
  • 2 green onions, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper, to taste

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
  3. Push the veggies to one side of the skillet. Add the remaining tablespoon of vegetable oil to the empty side.
  4. Crack the eggs into the skillet and scramble until just set, mixing with the vegetables.
  5. Stir in the cooked rice, breaking up any clumps, and combine with the eggs and vegetables.
  6. Pour the soy sauce and sesame oil (if using) over the rice, stirring well to coat.
  7. Add chopped green onions, and season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the rice to get slightly crispy.
  8. Transfer to plates and top each serving with a runny egg yolk if desired. Serve immediately.

Notes: Use day-old rice for the best texture; it allows the grains to dry out and prevents mushiness.

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