Easy Veggie Egg Fried Rice

A quick and delicious meal packed with flavor and nutrition, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 300

2 cups Cooked rice Day-old rice is ideal as it’s less sticky and fries better.
2 large Eggs Adds protein and richness to the dish.
1 cup Mixed vegetables Choose a colorful mix like carrots, peas, and bell peppers.
2 tablespoons Soy sauce Gives the rice its savory flavor.
1 tablespoon Sesame oil Adds a nutty aroma; can substitute with vegetable oil if needed.
2 stalks Green onions Chopped for a fresh, crunchy garnish.
2 cloves Garlic Minced for a fragrant base.
to taste Salt Enhances the overall flavor.
to taste Pepper Enhances the overall flavor.

Gather all your ingredients to make the cooking process smoother.
Prepare your vegetables by washing and chopping them into small, bite-sized pieces.
Heat your skillet or wok over medium heat and add the sesame oil. Once hot, pour in the beaten eggs and scramble until fully cooked, about 2-3 minutes. Remove and set aside.
In the same skillet, add more oil if needed and sauté the minced garlic for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3-4 minutes until tender yet crisp.
Add the cooked rice to the skillet and stir everything together, ensuring the rice is well mixed with the veggies and garlic.
Pour the soy sauce over the rice mixture and stir well to coat. Add the scrambled eggs back into the skillet and mix until everything is combined. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped green onions.

Feel free to customize with your favorite vegetables or proteins. This dish is perfect for using up leftover rice.