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Vegetable and Egg Fried Rice

A quick and easy dish, perfect for busy weeknights, using leftover rice and frozen vegetables to create a warm and filling meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Leftover rice works best; fresh rice should be cooled before use.
  • 1 bag frozen mixed vegetables Peas, corn, carrots, etc. can be used directly from the freezer.
  • 2 large eggs Scrambled in the pan.
  • 2 tablespoons soy sauce Adjust to taste.
  • 1 tablespoon oil For frying; more may be added if needed.
Optional Ingredients
  • 1 green onion sliced Optional, for garnish.
  • 1 teaspoon sesame oil Optional, for added flavor.
  • to taste salt and pepper Adjust as preferred.
  • to taste crushed red pepper For a spicy kick, optional.

Method
 

Preparation
  1. If using fresh rice, let it cool before frying to avoid mushiness.
  2. Heat oil in a large pan or wok over medium heat.
Cooking
  1. Crack the eggs into the pan and scramble them quickly until mostly set.
  2. Push the scrambled eggs to one side of the pan.
  3. Add frozen vegetables directly into the pan and cook for a couple of minutes.
  4. Toss in the cooked rice, breaking up clumps with a spoon.
  5. Add soy sauce, stir everything together, and adjust seasoning to taste.
  6. If using, add green onions or sesame oil before serving.

Notes

Fried rice is flexible; feel free to adjust ingredients based on what you have. Don't overcrowd the pan; if necessary, fry in batches. Leftovers can be stored in an airtight container in the fridge.