The BEST Egg Fried Rice With Vegetables

Easy egg-fried rice with vegetables in a skillet.

The BEST Egg Fried Rice With Vegetables

This easy fried rice recipe is perfect for a quick and delicious meal. It's a versatile dish that can be customised with your favourite vegetables and proteins. Ready in just 30 minutes, this fried rice is perfect for a busy weeknight dinner.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Deborah Rainford

Ingredients

450 grams (2 ⅔ cups) cooked white rice, preferably chilled
30 ml (2 tablespoon) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
150 grams (¾ cup) frozen mixed vegetables, peas, carrots, corn
100 grams (1 cup) bean sprouts
2 large eggs, beaten
45 ml (3 tablespoon) soy sauce
15 ml (1 tablespoon) oyster sauce, optional
2 green onions, sliced
Salt and pepper to taste

Instructions

Prepare the Rice: Ensure your rice is chilled, as cold rice helps to prevent sticking and clumping. If freshly cooked, spread it on a baking sheet and let it cool in the fridge.
Cook the Vegetables: In a large skillet or wok, heat 15 milliliters of vegetable oil over medium-high heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent, about 2-3 minutes.
Add the Mixed Vegetables: Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they are heated through and slightly tender.
Add Bean Sprouts: Add the bean sprouts to the skillet and cook for an additional 2 minutes until they are tender but still crisp.
Scramble the Eggs: Push the vegetables to one side of the skillet and add the remaining 15 milliliters of oil. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix the scrambled eggs with the vegetables.
Add the Rice: Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 5-7 minutes until the rice is heated through and starting to get a bit crispy.
Season the Fried Rice: Pour the soy sauce and oyster sauce (if using) over the rice, mixing thoroughly to ensure everything is evenly coated. Season with salt and pepper to taste.
Finish and Serve: Stir in the sliced green onions and cook for another minute. Serve hot.

Notes

Chilled Rice: Using chilled rice is key to achieving the perfect texture for fried rice. Freshly cooked rice can become mushy.
Variations: Feel free to add proteins such as diced chicken, shrimp, or tofu for a more substantial meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Customisation: Customise your fried rice with additional vegetables like bell peppers, snap peas, or broccoli for extra nutrition and colour.

Nutrition

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