Egg Fried Rice Veggies (Printable Version)

Fluffy eggs, colorful vegetables, and cold rice come together in a speedy stir-fry.

# What You'll Need:

→ Rice

01 - 2 cups cooked leftover white rice, preferably day-old and cold

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup thawed frozen peas
05 - 1/4 cup chopped scallions (green onions)
06 - 1/2 cup diced bell pepper (optional)

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce (low-sodium recommended)
08 - 1 teaspoon sesame oil
09 - 1/4 teaspoon ground white or black pepper
10 - Salt to taste (optional)

→ Oils

11 - 2 tablespoons vegetable oil or neutral cooking oil

# Directions:

01 - Dice the vegetables, thaw the peas, and beat the eggs lightly in a bowl.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
03 - Add the remaining 1 tablespoon of oil to the pan. Sauté diced carrots and bell pepper for 2 minutes until slightly tender.
04 - Stir in peas and half of the chopped scallions, cooking for 1 minute.
05 - Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated throughout.
06 - Drizzle soy sauce and sesame oil over the rice mixture and toss to distribute flavors evenly.
07 - Return scrambled eggs to the pan and stir-fry together for 1 additional minute. Season with ground pepper and salt as desired.
08 - Remove from heat and sprinkle with remaining scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms sad leftover rice into something that tastes intentional and delicious.
  • Ready in twenty minutes flat, no stress, no complicated techniques.
  • Endlessly flexible—use whatever vegetables you have and it still comes out great.
02 -
  • Cold rice is non-negotiable—if you use warm rice it becomes sticky and clumpy instead of fluffy and separate.
  • Don't crowd the pan when you're heating the oil; even heat is what creates those little charred bits that make fried rice taste special.
03 -
  • Keep your ingredients prepped and within arm's reach before you start cooking—everything moves fast once the oil gets hot.
  • If your pan isn't large enough to hold everything comfortably, work in two batches rather than crowding it, which cools the pan down and steams instead of stir-fries.
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