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Veggie Fried Rice With Scrambled Egg - A Quick, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Turn off the heat and serve hot. Garnish with extra scallions if you’ve got them.