You know those nights, right? The ones where the clock is ticking, your stomach is rumbling, and the thought of a huge cooking project feels completely overwhelming? I’ve been there a million times! That’s exactly why I’m so excited to share my go-to Easy Veggie Fried Rice with Egg recipe with you. It’s my secret weapon for whipping up something seriously satisfying in under 30 minutes. After years of tweaking simple meals, I’ve landed on this version – it’s ridiculously easy, packed with flavor, and uses stuff I usually have on hand. Trust me, this is going to be your new weeknight best friend!

Why This Easy Veggie Fried Rice with Egg is a Weeknight Winner

Okay, so why THIS fried rice recipe? Because it’s a total game-changer, especially when you’re short on time and energy! You don’t need a million fancy ingredients or hours in the kitchen to make something that tastes amazing. Seriously, it’s all about:

Speedy Meals: We’re talking deliciousness on the table in about 25 minutes from start to finish. Perfect for when those hunger pangs hit hard and fast!
Minimal Fuss: The ingredient list is super straightforward. Most of it are pantry staples you probably already have rolling around.
Totally Adaptable: Got a random half-onion in the fridge? Some leftover cooked chicken? This recipe is super forgiving and happy to work with what you’ve got.
Flavor Packed: Even though it’s simple, the combination of savory soy sauce, aromatic garlic and onion, plus the fluffy eggs and tender veggies makes it incredibly satisfying.

It’s the kind of dish that makes you feel like a kitchen superhero, even on your busiest nights. Ready to see what you need to grab?

Gather Your Ingredients for Easy Veggie Fried Rice with Egg

Alright, let’s get cooking! The beauty of this fried rice is how straightforward theingredient list is. You won’t need to go on a wild grocery store hunt for this one. Here’s what you’ll want to have ready:

Vegetable Oil: About 2 tablespoons. Just your everyday cooking oil works perfectly!
Mixed Veggies: 1 cup chopped. I love using a mix of carrots, peas, corn, and maybe some diced bell peppers. Whatever you have on hand is usually great!
Garlic: 2 cloves, minced. Fresh garlic makes all the difference, trust me.
Onion: 1/2 cup, chopped. Yellow or white onion works best here.
Eggs: 2 large ones, lightly beaten with a splash of water or milk if you like.
Cooked Rice: This is suuuper important – 3 cups of day-old rice! Seriously, cold, slightly dry rice makes the best fried rice. Freshly cooked rice tends to get mushy.
Soy Sauce: 2 tablespoons. You can use regular or low-sodium, whatever you prefer.
Sesame Oil: 1 teaspoon. Just a little bit adds a fantastic depth of flavor!
Salt and Pepper: To taste, of course.

Got everything? Awesome! Let’s get this into the pan.

Step-by-Step Guide to Making Easy Veggie Fried Rice with Egg

Alright, enough chatting, let’s get this deliciousness happening! Making this Easy Veggie Fried Rice with Egg is honestly super fun and comes together so fast. Grab your biggest skillet or a wok if you have one, and let’s do this. I’ve learned to have everything prepped and ready to go before I even turn on the heat – it makes the whole process a breeze!

Preparing the Base: Sautéing Aromatics and Vegetables

First things first, get that 2 tablespoons of vegetable oil hot in your skillet or wok over medium-high heat. You want it shimmery, but not smoking! Toss in your chopped mixed veggies, the minced garlic, and that chopped onion. Give it a good stir and let them sizzle away for about 3 to 5 minutes. You’re looking for them to get tender-crisp – still a little bite to them, not mushy at all. That’s the key to good texture!

Scrambling the Egg for Your Easy Veggie Fried Rice

Now, here’s a little trick that makes life easier: push all those lovely veggies over to one side of the skillet. See that empty space? Pour your two lightly beaten eggs right into it. Let them set up for just a moment, then gently scramble them until they’re cooked through and fluffy. Once they’re done, you can give everything a little mix-up so the egg is broken into bite-sized pieces throughout the veggies.

Combining Rice and Flavor for Perfect Fried Rice

Time for the star of the show – that glorious cooked rice! Add your 3 cups of day-old rice to the skillet at this point. Don’t dump it all in one lump; try to break up any big clumps as you add it. Now, drizzle over your 2 tablespoons of soy sauce and that 1 teaspoon of sesame oil. This is where the magic really happens! Stir everything together really well, making sure every grain of rice and every veggie gets coated in that yummy sauce. Keep stirring and cooking for about 5 to 7 minutes, just to get everything heated through nicely.

Final Touches: Seasoning and Serving

Almost there! Now, give it a little taste. Does it need more salt? A bit more pepper? Season it just how you like it. Give it one final, quick stir to combine those last bits of flavor. And that’s it! Serve this amazing Easy Veggie Fried Rice with Egg straight away while it’s hot and steamy. It’s seriously that simple!

Tips for the Best Easy Veggie Fried Rice with Egg

Even though this recipe is pretty simple, a few little tricks can take your Easy Veggie Fried Rice with Egg from good to absolutely fantastic. I’ve learned these through trial and error, so you don’t have to make the same mistakes! First off, that rice is key. I can’t stress enough how much better it is with day-old, cold rice. It’s drier, so it fries up perfectly instead of turning into a sticky mess. If you absolutely have to use fresh rice, spread it in a thin layer on a baking sheet and pop it in the fridge for an hour to dry out a bit. You’ll thank me later!

When it comes to veggies, don’t be afraid to get creative. Beyond the carrots, peas, and corn I love, think about adding some chopped broccoli, snap peas, or even a bit of finely chopped cabbage. Just make sure they’re cut into similar, bite-sized pieces so they cook evenly. And heat control is your friend! Make sure your pan is nice and hot before you add ingredients, especially the rice. This helps get those slightly crispy bits that make fried rice so addictive. If you have a wok, use it! It’s designed for this kind of high-heat, quick cooking. I also love adding a little extra something sometimes, like a dash of oyster sauce or a pinch of chili flakes for a kick!

Ingredient Variations and Substitutions

One of the best things about this Easy Veggie Fried Rice is how much you can play around with it! It’s super forgiving, so don’t stress if you don’t have exactly what’s listed. Swap out those mixed veggies for whatever you’ve got – maybe some chopped zucchini, mushrooms, or even some spinach you need to use up. Just add them in where the recipe says to add the veggies, and cook ’em until they’re tender!

And protein? Oh, you can totally amp this up! If you have some leftover cooked chicken, shrimp, or even some cubed firm tofu, toss it in with the rice towards the end to heat through. It makes it a heartier meal! You can also play with the sauce, too. A splash of oyster sauce can add a deep savory flavor, or a little sriracha if you like a spicy kick. Get creative and make it your own!

Frequently Asked Questions About Easy Veggie Fried Rice

Got questions? I’ve got answers! People ask me all the time about tweaking this dish, and honestly, it’s so flexible. Here are a few of the most common things folks wonder about when they’re whipping up their own batch!

Can I use fresh rice instead of day-old rice for my fried rice?

Oh, this is a big one! While day-old rice is definitely the winner because it’s drier and fries up perfectly, you *can* use fresh rice in a pinch. Just spread it out on a baking sheet and let it cool completely, maybe even pop it in the fridge for a bit. It helps prevent that sticky, mushy texture.

What are the best vegetables for this easy veggie fried rice recipe?

Honestly, the sky’s the limit! Besides the carrots, peas, and corn, I love adding finely chopped broccoli florets, snap peas, green beans cut into small pieces, bell peppers of any color, or even some shredded cabbage. Just make sure they’re all cut into similar, bite-sized pieces so they cook evenly!

How can I add protein to this fried rice?

So easy! This recipe pairs wonderfully with added protein. You can toss in some leftover cooked chicken, shrimp, or even some cubes of firm tofu when you add the rice. Just make sure they’re already cooked since the fry time isn’t long enough to cook raw meat. If you’re feeling ambitious, you could also whip up some chicken bites or shrimp separately and fold them in at the end.

Nutritional Information for Easy Veggie Fried Rice with Egg

When you whip up a batch of this Easy Veggie Fried Rice with Egg, you’re looking at about 350 calories per serving. It’s got around 15g of fat, which includes some healthy unsaturated fats, and a good dose of protein at 15g, thanks to the eggs and veggies. You’ll also get about 40g of carbs and a decent amount of fiber (4g) from all those lovely vegetables. Remember, these numbers are just estimates, and they can totally change depending on the exact veggies you use and how much soy sauce you splash in!

Share Your Easy Veggie Fried Rice with Egg Creations!

Okay, my friend, that’s pretty much it! You’ve got the recipe, you know the tricks, and your kitchen should be smelling amazing right about now. I absolutely LOVE hearing from you guys. Did you try this Easy Veggie Fried Rice with Egg? Did you add in some shrimp? Maybe sneak in some edamame? Tell me all about it in the comments below! I love reading your stories and any little tweaks you made. And if you snapped a pic, totally tag me on social media! Seeing your delicious creations makes my day. You can also reach out through my contact page if you have any questions or just want to say hi!

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 recipe for vegetable fried rice with egg, perfect for a weeknight meal.

Ingredients

Scale

2 tablespoons vegetable oil
1 cup chopped mixed vegetables (e.g., carrots, peas, corn, bell peppers)
2 cloves garlic, minced
1/2 cup chopped onion
2 large eggs, lightly beaten
3 cups cooked rice, preferably day-old
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add mixed vegetables, garlic, and onion. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
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.
Pour soy sauce and sesame oil over the rice and vegetables. Stir well to combine and heat through, about 5-7 minutes.
Season with salt and pepper to taste.
Serve hot.

Notes

Using day-old rice helps prevent the fried rice from becoming mushy.
You can add other protein sources like cooked chicken, shrimp, or tofu.
Adjust soy sauce quantity based on your preference.

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: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 15g
Cholesterol: 150mg

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