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Easy Vegetable Fried Rice Recipe With Egg

Easy Vegetable Fried Rice Recipe With Egg - Easy Family Meal

I remember the first time I whipped up a batch of vegetable fried rice. I was a college student, loaded with textbooks but short on time and cash.
 A friend suggested it as a quick fix for dinner. I was amazed at how simple it was. With just a few ingredients, I could create a meal that felt like gourmet takeout. Who knew leftover rice could become such a star in the kitchen?
Fast forward to today, and the allure of fried rice hasn’t faded. It’s a go-to meal for many—including me. 
Easy vegetable fried rice with egg not only satisfies my palate but also allows me to incorporate whatever veggies I have lying around. This dish is not just a recipe; it’s a canvas for creativity, and I’m excited to share its simple beauty with you!
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

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  • 4 cups of cold leftover rice
  • 4 large eggs, lightly beaten
  • 1/2 cup unsalted butter
  • 1 tablespoon sesame oil
  • 2 cups frozen mixed veggies e.g., peas, carrots, corn, and green beans
  • 4 tablespoons dehydrated minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup low-sodium soy sauce
  • 1/2 teaspoon crushed red pepper flakes

Method
 

Step 1: Prepare Your Ingredients
  1. Before you get started, lay out all the ingredients. Make sure your rice is cold and breaking apart easily. Leftover rice from the fridge is perfect for this. Beat your eggs in a bowl and have your veggies ready to go. This will streamline the cooking process.
Step 2: Heat the Pan
  1. In a large skillet or wok, melt the butter over medium heat. Once it’s sizzling, you’ll know it’s ready for the next step. The butter will add a rich flavor and prevent sticking.
Step 3: Add the Eggs
  1. Pour the lightly beaten eggs into the pan. Let them cook for a minute until they are just set, stirring gently to scramble. Remove the eggs from the pan and set aside for later.
Step 4: Sauté the Vegetables
  1. Now, return to your skillet and add the frozen mixed veggies. Toss them in for about 3-4 minutes until they are heated through and vibrant in color. The combination of peas, carrots, corn, and green beans not only looks great but also packs a nutritional punch.
Step 5: Incorporate the Rice
  1. Add in your cold rice. Use a spatula or wooden spoon to break up any clumps gently. Stir-fry for a few minutes until the rice is heated and coated with butter. Enjoy that comforting fragrance filling your kitchen.
Step 6: Season It Up
  1. Now it’s time for the fun part! Sprinkle in the dehydrated minced onion, garlic powder, black pepper, and soy sauce. Mix everything well, letting the flavors meld together. Feel free to adjust the soy sauce according to your taste; if you like it saltier, go for a bit more.
Step 7: Add the Eggs Back
  1. Return the scrambled eggs to the pan. Stir everything together, allowing the eggs to incorporate into the rice mixture nicely.
Step 8: Spice It Up
  1. Finally, sprinkle in the crushed red pepper flakes. If you’re feeling adventurous, you can even toss in some chopped scallions or cilantro at this stage.
Step 9: Serve and Enjoy
  1. Slide your easy vegetable fried rice with egg onto plates, and enjoy it hot! This dish can easily stand on its own or be part of a larger meal spread.

Notes

  • Use Cold Rice: Day-old rice is ideal since freshly cooked rice can be too moist and sticky.
  • Don’t Overcrowd the Pan: If you're making a large batch, consider cooking in batches to allow for proper frying.
  • High Heat: Stir-frying works best over high heat to achieve those crispy rice bits.
  • Fresh Herbs: Garnish with chopped scallions or cilantro for a fresh pop of flavor right before serving.
  • Taste as You Go: Don’t be shy! Adjust seasonings to your liking as you cook.