You know those nights? The ones where your stomach is rumbling, and the last thing you want to do is spend an hour in the kitchen or order takeout again? Yeah, I get it. That’s exactly why I’m SO excited to share my recipe for Easy Veggie Fried Rice with Egg with you! Seriously, this is my ultimate weeknight warrior. It’s ridiculously quick, packed with good-for-you veggies, and tastes amazing. Plus, you can totally toss in whatever veggies you’ve got lurking in the fridge. It’s a lifesaver, trust me!

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

Seriously, this Easy Veggie Fried Rice with Egg is a total game-changer for weeknights. Here’s why it’ll become your new go-to:

Lightning Fast: We’re talking dinner on the table in under 30 minutes, folks!
Easy Peasy: Even if your kitchen skills are a bit rusty, this recipe is foolproof. You can’t mess it up!
Packed with Goodness: It’s brimming with healthy veggies and protein from the eggs, so you feel great after eating it.
Amazing Flavors: That savory-sweet combination of soy sauce, ginger, and garlic is just *chef’s kiss*.
So Versatile: Honestly, you can toss in almost any veggie you have hanging out in the fridge. It’s the perfect clean-out-the-crisper situation.

Essential Ingredients for Easy Veggie Fried Rice

Alright, let’s talk about what you’ll need to whip up this fantastic Easy Veggie Fried Rice. Don’t worry, it’s all pretty standard stuff you might already have, or it’s super easy to grab at the store. Here’s the lineup:

2 tablespoons vegetable oil: Any neutral-tasting oil works here, like canola or even a light olive oil.
1 cup chopped mixed vegetables: This is where you get creative! I love using whatever I have, like carrots, peas, corn, and some colourful bell peppers. Broccoli florets or snap peas are awesome too!
2 cloves garlic, minced: Fresh garlic is key for that amazing aroma and flavour. Don’t skimp!
1 teaspoon grated fresh ginger: This little guy adds a wonderful zing. It’s way better than powdered, trust me.
2 large eggs, lightly beaten: These are our little protein powerhouses in the dish.
3 cups cooked rice, preferably day-old: Okay, this one is super important! Using rice that’s been cooked and chilled overnight is the absolute secret to avoiding mushy fried rice. It dries out just enough so it fries up perfectly instead of turning into sticky goo. If you MUST use fresh rice, spread it out on a baking sheet and pop it in the fridge for at least 30 minutes to cool down.
2 tablespoons soy sauce: This is our main flavour agent. Use regular or low-sodium if you prefer.
1 tablespoon sesame oil: Just a touch of this adds that nutty, toasty flavour that’s just divine in fried rice.
2 green onions, chopped: For a fresh, oniony crunch right at the end. Perfect for garnish!

Expert Tips for Perfect Easy Veggie Fried Rice

Okay, so you’ve got your ingredients ready, but let’s talk about making this Easy Veggie Fried Rice *chef’s kiss* perfect. It’s not just about tossing everything in the pan; a few little tricks make all the difference between okay fried rice and *wow* fried rice! You can even adapt some techniques from other fast-cooking dishes, like my recipe for Kuku Paka Kenyan Food, where quick cooking is key.

Choosing the Right Rice for Fried Rice

This is honestly the biggest secret weapon for great fried rice: use day-old rice! Freshly cooked rice is just too moist and starchy. It’ll clump together and turn into a mushy mess in the pan. Cold, day-old rice is drier and firmer, so it fries up beautifully and gives you those lovely separate grains. If you forgot to make rice yesterday (it happens!), just cook some rice, spread it thinly on a baking sheet, and pop it in the fridge for at least 30-45 minutes. It really helps!

Vegetable Prep for Easy Veggie Fried Rice

When you’re chopping your veggies for this Easy Veggie Fried Rice, try to cut them into similar-sized pieces. This way, they’ll all cook at the same rate, so you won’t have some things mushy and others still hard. I love a mix of carrots, peas, and corn for sweetness, plus some bell pepper for color and a slight crunch. Don’t be afraid to use whatever you have, though! Just give them a quick stir-fry in the hot pan for a few minutes before you add anything else. You want them tender-crisp, not soggy!

Step-by-Step Instructions for Easy Veggie Fried Rice

Alright, time to actually make some magic happen! This is where the fun really begins with our Easy Veggie Fried Rice with Egg. It’s a super straightforward process, and before you know it, you’ll have a delicious meal on the table. Grab your biggest skillet or wok!

Get that pan HOT: First things first, we need to get our skillet or wok nice and hot over medium-high heat. Add in your vegetable oil and let it shimmer. A hot pan is CRUCIAL for getting that perfect fried texture, not steamed rice!
Veggie time!: Toss in your chopped mixed veggies. Stir-fry them for about 3-5 minutes. You want them to be tender-crisp, meaning they still have a little bite to them, not totally soft and mushy.
Aromatics next: Now for that amazing smell! Add your minced garlic and grated ginger. Stir it all around for just about 30 seconds. Be careful not to burn the garlic – burned garlic tastes bitter, and we don’t want that!
Make room for eggs: Push all those lovely veggies over to one side of the skillet. Pour your lightly beaten eggs into the empty space. Let them cook for a moment, then gently scramble them until they’re just cooked through. Then, mix the scrambled eggs in with the veggies.
Rice, glorious rice!: Add your cold, day-old cooked rice to the pan. Use your spatula (a fish spatula is great here!) to break up any clumps. We want distinct grains, remember?
Sauce it up: Drizzle that soy sauce and sesame oil all over everything. Stir and toss really well to make sure every single grain of rice and every veggie is coated in that delicious flavour.
Heat it through: Keep stirring fairly often for another 2-3 minutes. The goal here is just to heat the rice all the way through and let those flavors meld together beautifully.
Finishing touch: Stir in your chopped green onions right at the very end. They add a lovely bit of freshness and a pop of color.
Serve it up!: Take it off the heat and serve your amazing Easy Veggie Fried Rice with Egg immediately. Enjoy!

Variations to Your Easy Veggie Fried Rice

Honestly, the beauty of this Easy Veggie Fried Rice is how adaptable it is! It’s like a blank canvas for whatever yummy ingredients you have on hand. Feeling like adding some protein? Toss in some cooked chicken, shrimp, or even cubes of pan-fried tofu after you cook the eggs. It makes it even more of a complete meal! If you don’t have the classic mix of veggies, don’t sweat it! Broccoli florets, chopped mushrooms, snow peas, or even some shredded cabbage are fantastic additions. You can also amp up the flavor with a little sriracha for heat or a tiny splash of hoisin sauce for a deeper, sweeter note. It’s inspired me to try different flavor combos, almost like how I approach something like Sheet Pan Chicken Fajitas – always room for a personal twist!

Serving and Storage for Your Fried Rice

This Easy Veggie Fried Rice with Egg is absolutely best served piping hot, right after you stir in those fresh green onions. That’s when all the flavors are at their peak and the textures are just perfect! If, by some miracle, you have leftovers (which I doubt!), let it cool down a bit before you pop it into an airtight container. Stash it in the fridge for up to 3 days. When you’re ready to reheat, a quick zap in the microwave works, or you can even toss it back into a hot skillet for a few minutes to get that nice, slightly crispy texture back. Enjoy!

Frequently Asked Questions About Easy Veggie Fried Rice

Got questions about whipping up this fantastic Easy Veggie Fried Rice? I get it! It’s a pretty forgiving recipe, but here are a few things folks sometimes wonder about. It’s similar to how people ask about my Egg Roll in a Bowl – we all want that perfect result!

Can I use fresh rice for this Easy Veggie Fried Rice?

Okay, so day-old rice is really the MVP here for that perfect texture. If you absolutely have to use fresh rice, try spreading it out on a baking sheet and chilling it in the fridge for at least 30-45 minutes. It helps it dry out a bit so it doesn’t get mushy.

What are the best vegetables to use?

Honestly, use what you’ve got! I love carrots, peas, corn, and bell peppers. But don’t hesitate to toss in things like broccoli florets, chopped mushrooms, snow peas, or even edamame. As long as you cut them into bite-sized pieces, they’ll work!

How can I make this recipe vegan?

Easy peasy! Just swap out the eggs for some cubed extra-firm tofu – scramble it up in the pan just like the eggs. And make sure your soy sauce is a vegan version if that’s a concern. That’s it!

Nutritional Information (Estimated)

Just so you know, this Easy Veggie Fried Rice with Egg is a pretty healthy choice! On average, one serving comes out to around 350 calories, with about 15g of fat, 40g of carbs, and a solid 15g of protein. It’s also got about 700mg of sodium. Keep in mind, though, these numbers can wiggle a bit depending on the exact veggies you use and how much soy sauce you sneak in!

Share Your Easy Veggie Fried Rice Creations!

Okay, now that you’ve made this awesome Easy Veggie Fried Rice with Egg, I am dying to hear all about it! Did you try it? What did you think? Seriously, drop me a comment below and let me know how it turned out for you. And hey, if you snapped a pic of your amazing creation, tag me on social media – I’d absolutely love to see what you cooked up!

Easy Veggie Fried Rice with Egg

Author: habibarecipes
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and quick fried rice recipe packed with vegetables and egg.

Ingredients

Scale

2 tablespoons vegetable oil
1 cup chopped mixed vegetables (e.g., carrots, peas, corn, bell peppers)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 large eggs, lightly beaten
3 cups cooked rice, preferably day-old
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add mixed vegetables and stir-fry for 3-5 minutes until tender-crisp.
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked.
Add cooked rice to the skillet. Break up any clumps with your spatula.
Pour soy sauce and sesame oil over the rice and vegetables. Stir well to combine everything.
Cook for another 2-3 minutes, stirring frequently, until the rice is heated through.
Stir in chopped green onions.
Serve immediately.

Notes

Using day-old rice helps prevent the fried rice from becoming mushy.
Feel free to add other vegetables like broccoli, mushrooms, or snap peas.
For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 15g
Cholesterol: 100mg

Keywords: fried rice, vegetable fried rice, egg fried rice, easy fried rice, quick dinner, vegetarian recipe

Amazing Easy Veggie Fried Rice with Egg 25 Min