Go Back

Egg and Veggie Fried Rice

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice preferably day-old
  • 2 large eggs
  • 2 cups mixed vegetables carrots, peas, corn, bell peppers
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil optional
  • Salt and pepper to taste
  • Optional: green onions sesame seeds, sriracha

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and minced garlic.
  2. Sauté until the onion is translucent, about 2-3 minutes.
  3. Add the mixed vegetables to the skillet. Stir-fry for about 3-4 minutes until the veggies are tender-crisp.
  4. Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of vegetable oil to the empty side and crack in the eggs.
  5. Scramble the eggs until fully cooked.
  6. Add the cooked rice to the skillet, mixing everything together. Pour the soy sauce and sesame oil (if using) over the rice and stir to combine.
  7. Cook for another 2-3 minutes, stirring frequently, until everything is heated through. Season with salt and pepper to taste.
  8. If desired, garnish with chopped green onions, sesame seeds, and a drizzle of sriracha for some extra flavor.
  9. Serve hot and enjoy your delicious egg and veggie fried rice!

Notes

Using day-old rice helps to keep the fried rice from getting too mushy. Feel free to customize with your favorite veggies or add cooked chicken, shrimp, or tofu for extra protein. This dish is perfect for meal prep and makes great leftovers. Just reheat and enjoy!