Here’s a simple, flavorful Vegetable Egg Fried Rice recipe you can make in under 30 minutes.
🥕 Vegetable Egg Fried Rice
🛒 Ingredients (Serves 3–4)
- 3 cups cooked and cooled rice (preferably day-old)
- 2 eggs
- 1 cup mixed vegetables (carrots, peas, corn, beans)
- ½ cup chopped spring onions
- 3 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon vinegar (optional)
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons oil (sesame oil or vegetable oil)
👩🍳 Instructions
- Prepare the rice
Use cold, day-old rice. Fresh rice can become mushy. - Scramble the eggs
- Heat 1 tablespoon oil in a wok or large pan.
- Beat eggs with a pinch of salt.
- Pour into the pan and scramble until just cooked.
- Remove and set aside.
- Sauté aromatics & veggies
- Add remaining oil to the pan.
- Sauté garlic for 20–30 seconds.
- Add mixed vegetables and stir-fry for 2–3 minutes on high heat.
- Add rice & seasoning
- Add cooked rice and break any lumps.
- Add soy sauce, vinegar (if using), black pepper, and salt.
- Toss everything well on high heat.
- Combine & finish
- Add scrambled eggs back to the pan.
- Add spring onions.
- Stir-fry for another 1–2 minutes.
- Serve hot 🍽️
Enjoy as is or with chili sauce/manchurian gravy.
🔥 Tips for Best Fried Rice
- Always use cold rice.
- Cook on high heat for restaurant-style flavor.
- Don’t overcrowd the pan.
- Add a dash of sesame oil at the end for extra aroma.
If you’d like, I can also give you a restaurant-style Indo-Chinese version or a healthy low-oil version.
