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Egg & Veggie Fried Rice - Simple, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, chilled rice (preferably day-old; jasmine or long-grain)
  • 2 large eggs, beaten with a pinch of salt
  • 2 tablespoons neutral oil (such as canola, peanut, or avocado), divided
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1 cup mixed vegetables (carrots, peas, bell peppers, or frozen mixed veggies)
  • 3–4 scallions, sliced (whites and greens separated)
  • 2–3 tablespoons soy sauce (to taste; use low-sodium if preferred)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (optional, for brightness)
  • 1/4–1/2 teaspoon chili flakes or sriracha (optional, for heat)
  • Salt and black pepper, to taste
  • Optional add-ins: corn, broccoli florets (finely chopped), baby spinach, mushrooms, or edamame

Method
 

  1. Prep the rice. Break up any clumps of cold rice with your fingers or a fork. Separate the grains so they fry, not steam.
  2. Beat the eggs. Add a pinch of salt and whisk until smooth. This helps the eggs set tender and evenly.
  3. Heat the pan. Use a large skillet or wok over medium-high heat. Add 1 teaspoon oil and swirl to coat.
  4. Scramble the eggs. Pour in the eggs and cook, stirring gently, until just set. Transfer to a plate and keep warm.
  5. Stir-fry aromatics. Add 1 tablespoon oil to the pan. Toss in onion and the white parts of the scallions. Cook 2–3 minutes until fragrant and starting to soften.
  6. Add garlic and ginger. Stir for 30 seconds, just until fragrant. Don’t let the garlic brown.
  7. Cook the vegetables. Add the mixed veggies and any sturdy add-ins (like carrots, peppers, or mushrooms). Stir-fry 3–4 minutes until crisp-tender. If using frozen peas or corn, add them in the last minute to heat through.
  8. Add the rice. Sprinkle the remaining oil around the pan. Add the rice and spread it out. Let it sit for 30–45 seconds to lightly crisp before stirring. Repeat once or twice for texture.
  9. Season. Drizzle in soy sauce and sesame oil. Add rice vinegar and chili, if using. Toss to coat evenly. Taste and adjust salt, pepper, or more soy.
  10. Finish with eggs and greens. Return the scrambled eggs to the pan, breaking them into small pieces. Add the scallion greens. Toss for 30 seconds to combine.
  11. Serve hot. Plate up and add extra soy or chili on the side. A squeeze of lime is great if you like brightness.