Description

A quick and delicious Veggie Fried Rice recipe perfect for using leftover rice, combining scrambled eggs, mixed vegetables, and seasonings for a flavorful, easy-to-make meal.

Ingredients

Scale

Main Ingredients

2 cups cooked rice (preferably chilled)
2 large eggs
1 cup mixed vegetables (such as peas, carrots, corn, and bell peppers)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil (for cooking)
Salt and pepper to taste

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Instructions

Scramble the eggs: Heat a large pan or wok over medium-high heat and add a small amount of vegetable oil. Beat the eggs and pour into the pan, cooking until just set, then remove and set aside.
Stir-fry the vegetables: In the same pan, add the remaining vegetable oil and stir-fry the mixed vegetables until tender but still crisp, about 3-5 minutes.
Add the rice: Add the cooked rice to the pan with the vegetables, breaking up any clumps with a spatula. Stir-fry to combine everything evenly and heat through.
Combine eggs and season: Return the scrambled eggs to the pan, drizzle the soy sauce and sesame oil over the mixture, then toss everything together thoroughly. Adjust seasoning with salt and pepper if needed.
Serve hot: Remove from heat and serve your veggie fried rice immediately for a satisfying meal.

Notes

Use day-old rice for best texture as it dries out and separates better when stir-fried.
Feel free to use frozen mixed vegetables or any fresh veggies you like.
For a vegan version, omit eggs and add tofu or more vegetables.
Adjust soy sauce according to your salt preference.