Veggie Fried Rice With Scrambled Egg – A Quick, Satisfying Weeknight Meal
If you’ve got leftover rice and a few vegetables, you’re already halfway to dinner. Veggie fried rice with scrambled egg is quick, comforting, and surprisingly flexible. It’s the kind of dish that tastes great, clears out the fridge, and doesn’t require fancy techniques.
A hot pan, a splash of soy sauce, and a handful of fresh aromatics turn simple ingredients into something you’ll want to make on repeat. It’s also budget-friendly and kid-approved, which is always a win.
Ingredients
Method
- Prep the rice: Break up any clumps with your hands or a fork so the grains are loose. Cold rice fries better and won’t turn gummy.
- Beat the eggs: In a bowl, whisk the eggs with a pinch of salt and a splash of sesame oil (about 1/2 teaspoon). This gives the eggs a light, savory flavor.
- Heat the pan: Set a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. When shimmering, pour in the eggs and scramble gently until just set. Slide the eggs to a plate and keep warm.
- Sauté aromatics: Add the remaining neutral oil to the pan. Toss in onion and the white parts of the scallions. Cook 2–3 minutes until softened. Add garlic and ginger; stir for 30 seconds until fragrant.
- Cook the veggies: Add peas and carrots and bell pepper. Stir-fry 2–4 minutes until tender-crisp. Keep the heat high so moisture evaporates and the veggies don’t steam.
- Add the rice: Sprinkle in the rice, breaking up any lingering clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get some toasty edges, then stir. Repeat once or twice.
- Season: Drizzle in soy sauce and sesame oil. Add pepper. Toss well so every grain gets coated. Taste and adjust salt or soy as needed.
- Finish: Fold in the scrambled eggs and the scallion greens. Add rice vinegar or lime juice for brightness. If you like heat, stir in a bit of chili crisp or sriracha.
- Serve: Turn off the heat and serve hot. Garnish with extra scallions if you’ve got them.
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What Makes This Special
This fried rice strikes a balance between flavor and simplicity. There’s no long list of specialty ingredients—just pantry staples and fresh vegetables.
By scrambling the eggs separately and folding them in at the end, you get soft, fluffy pieces of egg instead of rubbery bits.
The secret is using cold, day-old rice for the perfect non-sticky texture. A hot pan creates those toasty, slightly smoky notes you expect from good fried rice. And because you control the vegetables, you can make it colorful, nutritious, and tailored to your taste.
Ingredients
- 3 cups cooked white or jasmine rice, chilled (preferably day-old)
- 3 large eggs
- 2 tablespoons neutral oil (canola, avocado, or peanut), divided
- 1 tablespoon toasted sesame oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional but recommended)
- 1 cup frozen peas and carrots (no need to thaw) or 1 cup mixed diced veggies
- 1 small red bell pepper, diced
- 3–4 scallions, sliced (whites and greens separated)
- 2–3 tablespoons low-sodium soy sauce, to taste
- 1 teaspoon rice vinegar or lime juice, to brighten
- 1/4 teaspoon white pepper or black pepper
- Salt, to taste
- Optional add-ins: corn, broccoli florets (small), edamame, mushrooms, chili crisp, sriracha
Instructions
- Prep the rice: Break up any clumps with your hands or a fork so the grains are loose.
Cold rice fries better and won’t turn gummy.
- Beat the eggs: In a bowl, whisk the eggs with a pinch of salt and a splash of sesame oil (about 1/2 teaspoon). This gives the eggs a light, savory flavor.
- Heat the pan: Set a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon neutral oil.
When shimmering, pour in the eggs and scramble gently until just set. Slide the eggs to a plate and keep warm.
- Sauté aromatics: Add the remaining neutral oil to the pan. Toss in onion and the white parts of the scallions.
Cook 2–3 minutes until softened. Add garlic and ginger; stir for 30 seconds until fragrant.
- Cook the veggies: Add peas and carrots and bell pepper. Stir-fry 2–4 minutes until tender-crisp.
Keep the heat high so moisture evaporates and the veggies don’t steam.
- Add the rice: Sprinkle in the rice, breaking up any lingering clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get some toasty edges, then stir. Repeat once or twice.
- Season: Drizzle in soy sauce and sesame oil.
Add pepper. Toss well so every grain gets coated. Taste and adjust salt or soy as needed.
- Finish: Fold in the scrambled eggs and the scallion greens.
Add rice vinegar or lime juice for brightness. If you like heat, stir in a bit of chili crisp or sriracha.
- Serve: Turn off the heat and serve hot. Garnish with extra scallions if you’ve got them.
How to Store
Let the fried rice cool to room temperature, then transfer it to an airtight container.
Refrigerate for up to 4 days. For longer storage, portion into freezer-safe bags, flatten to remove air, and freeze for up to 2 months.
To reheat, microwave in short bursts, stirring between, or warm in a skillet with a splash of water or oil. If reheating from frozen, thaw in the fridge overnight or reheat straight from frozen in a covered skillet over medium heat.
Health Benefits
- Balanced macronutrients: Eggs add high-quality protein and healthy fats, while rice provides carbohydrates for energy.
Veggies bring fiber and micronutrients.
- Vitamins and minerals: Bell peppers and peas offer vitamin C, folate, and antioxidants. Scallions and garlic contribute compounds that support immune health.
- Portion control and sodium awareness: Making it at home means you can use low-sodium soy sauce and add salt to taste, keeping sodium levels reasonable.
- Whole-grain option: Swap in brown rice for extra fiber and a steadier energy release.
Common Mistakes to Avoid
- Using freshly cooked rice: Warm rice clumps and turns mushy. If you must use fresh rice, spread it on a tray and chill for 30–60 minutes to dry it out.
- Overcrowding the pan: Too many ingredients trap steam.
Cook in batches or use the largest skillet or wok you have.
- Low heat: Fried rice needs high heat for good texture and flavor. Preheat the pan properly and don’t be shy with the heat.
- Skipping aromatics: Garlic, ginger, and scallions build the flavor base. Without them, the dish can taste flat.
- Overcooking the eggs: Scramble them separately until just set, then fold in at the end to keep them tender.
Alternatives
- Protein swaps: Add tofu cubes, shrimp, diced chicken, or tempeh.
Cook them first, set aside, and fold in at the end with the eggs.
- Rice substitutes: Try brown rice, quinoa, or cauliflower rice. If using cauliflower rice, cook it briefly over high heat to avoid sogginess.
- Flavor twists: Use a splash of oyster sauce for richness, a touch of hoisin for sweetness, or fish sauce for umami depth. A little goes a long way.
- Veggie variations: Use what you have—zucchini, snap peas, spinach, or cabbage.
Cut everything into small, even pieces so they cook quickly.
- Gluten-free: Choose gluten-free tamari or coconut aminos in place of soy sauce.
FAQ
Can I use fresh rice if I don’t have leftovers?
Yes, but it’s better if you cool it quickly. Spread cooked rice on a baking sheet, let steam escape, then refrigerate for 30–60 minutes. The drier it gets, the better it fries.
What kind of pan works best?
A wok is ideal for high heat and quick tossing, but a large nonstick skillet works well.
Use a wide pan so the rice can make contact with the hot surface and toast slightly.
How do I keep the rice from sticking?
Use cold rice, preheat the pan, and add enough oil. Break up clumps before adding to the pan. Nonstick or well-seasoned cookware helps a lot.
Can I make this without eggs?
Absolutely.
Skip the eggs and add extra vegetables or tofu for protein. A drizzle of toasted sesame oil and a pinch of black salt (kala namak) can hint at an eggy aroma, if you like.
How do I make it spicier?
Add sliced fresh chili with the aromatics, or finish with chili oil, sriracha, or chili crisp. Start small and build to your heat preference.
Is sesame oil necessary?
It’s not required, but it adds a distinctive nutty aroma.
If you don’t have it, use a neutral oil for cooking and rely on soy sauce, garlic, and scallions for flavor.
Can I add sauces like oyster sauce or hoisin?
Yes. Use 1–2 teaspoons to start, taste, and adjust. Keep soy sauce lighter if you’re adding sweeter or richer sauces to maintain balance.
How can I boost protein without meat?
Stir in edamame, cubes of firm tofu, or tempeh.
You can also add more eggs or sprinkle on roasted peanuts or cashews at the end.
In Conclusion
Veggie fried rice with scrambled egg is reliable, adaptable, and fast. With day-old rice, a hot pan, and a few simple seasonings, you get a meal that’s both comforting and fresh. Keep this method in your back pocket and swap ingredients based on what you have.
It’s the perfect weeknight solution that never gets boring.
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