This egg fried rice with vegetables turns leftover rice into a hot, savory dinner in about 20 minutes, using one pan and a few pantry sauces.
Cold rice fries up with separate, slightly chewy grains, while a quick scramble of eggs and a handful of mixed vegetables make it a full dish. Toasted sesame oil and soy sauce provide the savory flavor.
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Why This Egg Fried Rice with Vegetables Recipe Works
Cold rice is the key. Rice that has chilled in the refrigerator dries out a little, so the grains stay separate in the pan instead of turning mushy. Freshly cooked rice steams and clumps.
The eggs scramble right in the pan. Pushing the vegetables aside and cooking the eggs in the open space keeps everything in one pan and gives soft, fluffy pieces of egg in every bite.
Two flavorings do the work. Toasted sesame oil adds nutty aroma and low sodium soy sauce adds salt and depth, so you only need a little pepper at the end.
Ingredients for Egg Fried Rice with Vegetables
- 3 cups cooked rice, chilled leftover rice works well
- 2 large eggs, beaten
- 1 cup mixed vegetables such as carrots, peas, and corn
- 2 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 green onions, sliced
- 1/4 teaspoon black pepper
Cooked rice. Day old jasmine or long grain rice works well. Break up clumps with your fingers before it hits the pan.
Eggs. Two large eggs give soft ribbons of scrambled egg and a little richness.
Mixed vegetables. Frozen peas, carrots, and corn need no thawing and add color and sweetness.
Soy sauce. Low sodium soy sauce seasons the rice without making it too salty. Add it a tablespoon at a time.
Sesame oil. Toasted sesame oil gives a nutty flavor. Any cooking oil can stand in if needed.
How to Make Egg Fried Rice with Vegetables
1. Heat the pan Set a large nonstick skillet or wok over medium heat and add the sesame oil.
2. Warm the vegetables Add the mixed vegetables and stir for 2 to 3 minutes, until heated through and bright.
3. Scramble the eggs Push the vegetables to one side, pour the beaten eggs into the empty space, and stir for about 1 minute until the eggs are fully set with no visible liquid.
4. Add the rice Add the cold rice, break up any clumps, and toss everything together for 3 to 4 minutes until the rice is hot and lightly toasted.
5. Season the rice Drizzle the soy sauce around the edge of the pan, stir well, and add the pepper.
6. Finish and serve Fold in the green onions, taste, and serve right away while the rice is hot.
How to Serve Egg Fried Rice with Vegetables
Serve the rice alongside a crunchy garlic sesame cucumber salad and a creamy cucumber salad for a cool contrast. For a bigger meal, add hoisin cauliflower fried rice as a second side, or set out a crunchy ramen noodle salad. Top the bowls with extra green onions or a little chili sauce if you like heat.
How to Store and Reheat Egg Fried Rice with Vegetables
Cool leftover rice within 1 hour of cooking, then refrigerate it in a shallow airtight container for up to 3 days. Reheat in a skillet or the microwave until steaming hot, 165 degrees F in the center. Fried rice freezes for up to 1 month, but the vegetables soften after thawing.
Tips and Variations for Egg Fried Rice with Vegetables
Use cold rice. Spread freshly cooked rice on a sheet pan and chill it for 30 minutes if you need to speed things up.
Keep the heat medium high. A hot pan gives the rice a light toasted flavor, so do not crowd it.
Cook the eggs fully. Scramble the eggs until firm with no wet spots, since eggs should reach 160 degrees F.
Add protein. Diced cooked chicken, shrimp, or tofu can stir in during the last 2 minutes.
Control the salt. Use low sodium soy sauce and taste before adding more, since the soy provides most of the salt.
Customize the vegetables. Swap in diced bell pepper, broccoli, or edamame for the frozen mix.
Flag the allergens. This dish contains eggs, soy, sesame, and often wheat in the soy sauce, so label it for guests. Use tamari if wheat is a concern.
Rice safety. Cooked rice can carry bacteria that survive cooking, so for guidance on cooling and storing it, see the University of California food safety update.
Frequently Asked Questions About Egg Fried Rice with Vegetables
Can I make egg fried rice with vegetables with fresh rice?
Yes, but spread the hot rice on a tray and chill it for 30 minutes first. Warm rice steams and turns mushy in the pan.
How do I keep egg fried rice with vegetables from sticking?
Use a nonstick skillet or a well seasoned wok, keep the heat at medium, and break up the rice before it hits the pan.
Can I freeze egg fried rice with vegetables?
Yes, for up to 1 month in a sealed container. Reheat in a skillet until steaming hot, 165 degrees F in the center.
What oil works besides sesame oil?
Vegetable, canola, or peanut oil all work well. Add a few drops of toasted sesame oil at the end for flavor.
Can I add meat to this dish?
Yes. Add diced cooked chicken, ham, or shrimp with the rice and heat until steaming hot.
Egg Fried Rice with Vegetables
Equipment
- Large nonstick skillet or wok
- Spatula
- Cutting board
Ingredients
Main Ingredients
- 3 cup cooked rice cold, preferably leftover
- 2 large eggs beaten
- 1 cup mixed vegetables carrots, peas, and corn; frozen is fine
- 2 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil or any cooking oil
- 2 green onions sliced
- ¼ tsp black pepper
Instructions
Cooking
- Heat the oil. Warm the sesame oil in a large skillet or wok over medium heat.
- Cook the vegetables. Stir in the mixed vegetables for 2 to 3 minutes until hot.
- Set the eggs. Move the vegetables aside, pour in the eggs, and scramble for about 1 minute until firm.
- Fry the rice. Add the cold rice and toss for 3 to 4 minutes until steaming hot.
- Season and serve. Stir in the soy sauce, pepper, and green onions, then serve right away.
