Egg Fried Rice with Vegetables – Easy Recipes for Dinner
Alright, hands up if you’ve ever stared into your fridge at the end of a long day and thought, “What can I toss together that’s quick, tasty, and won’t turn into a kitchen disaster?” This egg fried rice with vegetables recipe is my go-to lifesaver—it’s fast, full of flavor, and always feels like a little celebration in a bowl. The sizzle of eggs hitting the hot pan, the bright crunch of fresh veggies, and that perfect hint of soy sauce coming together? Pure magic. Plus, I’m going to share my best tips so your rice turns out fluffy, not sticky. Trust me, after one bite, you’ll never want takeout again.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 3 cups cooked white rice (preferably cold or day-old)
- 3 large eggs
- 1 cup frozen peas and carrots mix, thawed
- 1/2 cup diced bell pepper (any color you like)
- 3 green onions, sliced thin
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp soy sauce, plus more to taste
- 1 tsp toasted sesame oil (optional, but yum!)
- Salt and freshly ground black pepper, to taste
For the Sauce / Garnish (if applicable):
- Extra sliced green onions for garnish
- Sesame seeds (optional)
How I Make It
Step 1:
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt, then pour them into the hot pan. Let the eggs set for about 20 seconds before gently scrambling to soft curds. Once cooked but still moist, transfer the eggs to a plate and set aside.
Step 2:
Add the remaining tablespoon of oil to the pan. Toss in the minced garlic, diced bell pepper, and thawed peas and carrots. Stir-fry everything for about 3 minutes, until the vegetables are tender but still crisp and the garlic is fragrant.
Step 3:
Next, add the cold rice. Break up any clumps with your spatula and stir-fry for about 4-5 minutes, making sure the rice is heated through and beginning to get a little toasted in spots. This step gives you that perfect texture—fluffy with a bit of bite.
Step 4:
Return the scrambled eggs to the skillet, stirring gently to combine with the rice and veggies.
Step 5:
Pour in the soy sauce and drizzle the sesame oil over the whole mixture. Toss everything together carefully but thoroughly, tasting and adding salt or extra soy sauce as needed.
Step 6:
Turn off the heat and sprinkle in the sliced green onions. Give it one last toss, then transfer to your serving dish. If you want, sprinkle some toasted sesame seeds on top for a little extra crunch and nutty flavor.
Variations & Tips
- Use brown rice for a nuttier flavor and extra fiber—just note it takes a little longer to cook originally.
- Add diced cooked chicken, shrimp, or tofu for more protein.
- Swap the peas and carrots for any chopped veggies you like—think corn, zucchini, or mushrooms.
- For more depth, splash in a teaspoon of oyster sauce or a pinch of white pepper.
- Use day-old rice that’s been refrigerated overnight to avoid mushy fried rice.
- Don’t overcrowd your pan — fry in batches if needed to maintain that nice sear.
How I Like to Serve It
This egg fried rice is a perfect weeknight dinner on its own, especially when you want something quick and satisfying. I also love pairing it with crispy spring rolls or a simple cucumber salad on the side for a refreshing crunch. During chilly months, serving it with a hot bowl of miso soup feels like a warm, well-rounded meal.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until steaming hot.
- If you don’t have sesame oil, you can skip it—it’s a finishing touch, not a must-have.
Closing: This egg fried rice is one of those recipes that feels incredibly comforting and comes together so effortlessly, it quickly becomes a staple you’ll rely on again and again!