Go Back
Egg Fried Rice with Vegetables

Egg Fried Rice with Vegetables

Hot, savory egg fried rice with mixed vegetables made from leftover rice in one pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4 servings
Calories 245 kcal

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.

Notes

Substitutions: Use any cooking oil for the sesame oil, or tamari for the soy sauce.
Tips: Chill freshly cooked rice for 30 minutes before frying so the grains stay separate.
Storage: Cool within 1 hour, refrigerate for up to 3 days, and reheat until steaming hot, 165 degrees F.
Keyword Cooked Rice, egg fried rice with vegetables, Mixed Vegetables, Sesame Oil, Soy Sauce