Name: Easy Veggie Fried Rice with Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups cooked rice; 1 tablespoon oil; 1/2 cup chopped vegetables (carrots, peas, corn); 2 eggs, beaten; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste

Jump to Recipe·Print Recipe

Okay, so you know those nights? The ones when you just. Don’t. Wanna. Cook? Yeah, me too! That’s where this Easy Veggie Fried Rice with Egg recipe swoops in like a culinary superhero. Seriously – it’s the perfect weeknight lifesaver. It’s so simple, ridiculously customizable, and, let’s be honest, absolutely DELICIOUS. My family begs for this at least once a week, and honestly, I don’t blame them!

I’ve always been a sucker for Asian-inspired flavors, and this one has been a go-to for years. It’s truly a blank canvas: use whatever veggies you’ve got on hand. So get ready to ditch the takeout menu, because this dish is about to become your new best friend.

Why You’ll Love This Easy Veggie Fried Rice with Egg

Okay, so let me tell you why I’m obsessed with this recipe. First off, it’s ready in a flash – seriously, faster than you can order takeout! Then you’ve got the ease of cooking – even if you’re a beginner, you got this. Plus, you can load it up with *any* veggies you have. It’s totally delish, doesn’t break the bank, and, hey, it’s a fantastic way to use up that leftover rice you have lurking in your fridge. Win-win-win!

Ingredients for Easy Veggie Fried Rice with Egg

Alright, let’s get down to the good stuff: the ingredients! You won’t believe how simple it is. Seriously, I bet you already have most of this stuff in your kitchen. Here’s what you’ll need, and trust me, using good quality ingredients makes all the difference.

2 cups cooked rice – Day-old rice is *totally* the secret weapon here. It dries out a bit, which helps make that perfect, not-soggy fried rice.
1 tablespoon cooking oil – I usually go for vegetable, canola, or even peanut oil, but really whatever you have is fine.
1/2 cup chopped mixed vegetables – I like a mix of carrots, peas, and corn. Fresh or frozen will do the trick!
2 large eggs, beaten – Just whisk ’em up real good.
2 tablespoons soy sauce: Low sodium is a good idea. You can always add more!
1 teaspoon sesame oil: Adds the *best* flavor. Don’t skip it!
Salt and pepper to taste: Season to your heart’s content, friends.

Easy peasy, right?

Step-by-Step Instructions: How to Make Easy Veggie Fried Rice with Egg

Okay, friends, let’s get cooking! This Easy Veggie Fried Rice with Egg comes together so quickly, it’s almost unreal. Don’t worry, I’ll walk you through it nice and easy – promise!

Preparing the Vegetables

If you’re using fresh veggies, give them a quick chop. Roughly the same size as the peas and corn works best! If you’re going for the frozen stuff, you’re in luck – no prep needed! Just remember, you’re looking for about a 1/2 cup total. Now, let’s get that pan heated up!

Cooking the Eggs

Next up: the eggs! Heat up your pan or wok, and add your oil. Once the oil is shimmering (careful, it splatters!), toss in your veggies and cook ‘em till they’re tender. Then, push the veggies to the side. Pour in your beaten eggs and scramble them up real quick. Be super careful here – it’s easy to overcook ’em!

Combining the Ingredients

Now, add your cooked rice and soy sauce to the pan and mix it all together, making sure to break up any big clumps of rice. Stir-fry it for a minute to get everything heated through and coated in that savory soy sauce goodness. Next, add your sesame oil, and your salt and pepper. Don’t be shy with the seasonings!

Serving and Enjoying Your Easy Veggie Fried Rice

And that’s it! Serve it up hot, right away. You can totally jazz it up further with some chopped green onions on top or a drizzle of sriracha if you like a little heat. Now dig in! You deserve it!

Tips for Success with Your Easy Veggie Fried Rice with Egg

Okay, friends, listen up! Want to make sure your Easy Veggie Fried Rice with Egg is absolutely perfect every single time? Well, I’ve got a few tricks up my sleeve. First off, as I mentioned, day-old rice is KEY. Trust me on this one. It dries out, so you don’t get that gummy texture. Crank that heat up too! High heat is essential for that perfect sear. Also, don’t overcrowd the pan; otherwise, everything steams instead of fries. And finally? Taste as you go, and adjust those seasonings – soy sauce, salt, pepper – to your liking. That’s what makes it YOUR dish, you know?

Ingredient Notes and Substitutions

So, let’s talk about the key players and what you can switch up if you need to! First, that rice. I usually use plain ol’ long-grain, but you can totally jazz it up. Jasmine rice is super fragrant, yum! Basmati is another good option. Just make sure it’s cooked and cooled before you start. For oil, vegetable, canola, or peanut oil are all fab, but if you’re out, olive oil works in a pinch – just don’t go too crazy with it, ’cause it can have a strong flavor. As for veggies? Seriously, use what you’ve got! Broccoli, mushrooms, whatever calls to you. And for soy sauce? If you’re gluten-free, tamari is a great option. Coconut aminos are delish if you want a lighter, sweeter flavor.

Variations to Spice Up Your Easy Veggie Fried Rice

Okay, so once you’ve mastered the basics of this Easy Veggie Fried Rice, it’s time to get creative. Trust me, the fun really begins here! This recipe is begging to be customized, and I’m here to give you some seriously tasty ideas!

First off, protein! Need something more substantial? Throw in some cooked chicken, shrimp (yum!), or crispy tofu. For veggies, feel free to raid your fridge. Broccoli, sliced mushrooms, and bell peppers are all fantastic. And spices? Oh, baby, let’s get those taste buds dancing! A pinch of red pepper flakes for heat? Yes, please! Some minced garlic or fresh ginger? Absolutely! Have fun playing around with flavors until you create your own perfect bowl.

Make-Ahead & Freezer Tips for Easy Veggie Fried Rice*

Listen, I’m all about making life easier, and that’s why I swear by these make-ahead and freezing tips. If you’re planning ahead, you can totally prep the veggies and cook the rice in advance. Store them separately in the fridge. Then, when you’re ready to eat, just assemble the final dish! And leftovers? Absolutely! Let your Easy Veggie Fried Rice with Egg cool down completely, then pack it in an airtight container and pop it in the fridge. It’ll last for a few days.

To reheat, I like a skillet (or wok) with a splash of oil. It helps prevent it from drying out – or you can reheat it in the microwave with a tiny splash of water. YUM!

Frequently Asked Questions About Easy Veggie Fried Rice with Egg

Okay, friends, let’s get those burning questions answered! I know you’ve got them, and I’m happy to help. Here are some of the most common questions I get about my Easy Veggie Fried Rice with Egg recipe!

Can I use brown rice? Absolutely, you can! Brown rice has a lovely nutty flavor and more fiber. Just make sure it’s cooked *and* cooled beforehand, as it tends to be a bit stickier than white rice. You might need to add a touch more oil to prevent it from sticking to the pan when you’re stir-frying.

How can I make it spicier? Oh, yeah! I get that. For some heat, add a pinch or two of red pepper flakes when you’re cooking the veggies. You can also add some sriracha or a drizzle of chili garlic sauce at the end. I love this. It’s so amazing. Start small, taste, and add more to your liking!

What if I don’t have sesame oil? Okay, here’s the deal. Sesame oil adds that amazing, authentic flavor, but if you don’t have it, don’t stress! You can use a bit of extra vegetable oil or even a tiny splash of olive oil (just go easy since it has a stronger taste!).

How long does it last in the fridge? Your Easy Veggie Fried Rice will be good for about 3-4 days in the fridge, stored in an airtight container. Make sure you let it cool completely before you pack it up! And when you reheat it, a splash of water or a little bit of oil helps to keep it from drying out.

Estimated Nutritional Information

Okay, so I’m no nutritionist, everyone! But I can tell you that these numbers are based on approximate values. Keep in mind that depending on your ingredients and the brands you use, these numbers can *totally* vary!

Here’s the skinny:

Calories: Approximately 350
Sugar: Roughly 5g
Sodium: Around 400mg
Fat: About 15g
Saturated Fat: Around 3g
Unsaturated Fat: Approximately 10g
Trans Fat: 0g
Carbohydrates: About 45g
Fiber: Roughly 5g
Protein: Around 10g
Cholesterol: Approximately 150mg

Remember, this is just a rough estimate, but it’s a good place to start!