Egg Fried Rice with Vegetables (Printable)

Fluffy eggs and vibrant vegetables combined with savory soy sauce create a fast, tasty fried rice.

# Ingredient List:

→ Rice

01 - 2 cups cooked leftover white rice, chilled

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - ½ cup diced carrots
04 - ½ cup frozen peas, thawed
05 - ¼ cup chopped scallions (green onions)
06 - ½ cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon sesame oil
09 - ¼ teaspoon ground white or black pepper
10 - Salt, to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or other neutral oil

# How-To Steps:

01 - Dice carrots and bell pepper, thaw peas, chop scallions, and beat eggs lightly in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the skillet. Add diced carrots and bell pepper, sauté for 2 minutes until beginning to soften.
04 - Stir in thawed peas and half of the chopped scallions; cook for 1 minute until heated through.
05 - Add chilled rice, breaking apart any clumps with a spatula. Stir-fry for 2 to 3 minutes until rice is evenly heated.
06 - Drizzle soy sauce and sesame oil over the rice mixture, tossing thoroughly to combine all ingredients evenly.
07 - Return scrambled eggs to the pan, stir-fry together with rice and vegetables for an additional minute. Season with pepper and salt if desired.
08 - Remove from heat, garnish with remaining scallions, and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in 20 minutes, making it perfect for nights when you're tired but hungry.
  • Those crispy, buttery egg bits scattered through the rice feel indulgent but cost almost nothing.
  • You can raid your crisper drawer and it only gets better—versatility is built in.
02 -
  • Cold rice is non-negotiable—warm rice will steam rather than fry, and you'll end up with mush instead of those beautiful separated grains.
  • Don't let the heat drop; medium-high is your friend here because it's the difference between crispy, toasted rice and sad, wet rice.
  • Beat your eggs properly and don't overcrowd the pan when cooking them—they need space to scramble into small, delicate pieces.
03 -
  • Press your cold rice gently with the back of a spatula as you stir-fry it—this helps break up clumps without crushing the grains.
  • If your rice sticks to the pan, add a half teaspoon more oil and let it sit undisturbed for 20 seconds to release before stirring again.
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