Veggie Fried Rice With Eggs
This Veggie Fried Rice With Eggs is quick, tasty, and perfect for any busy weeknight or laid-back weekend meal.
Servings: 4 servings
Ingredients
- 2 cups cooked rice preferably cold and day-old for the best texture
- 1 cup mixed vegetables diced carrots, peas, and bell peppers
- 2 large eggs beaten
- 2 tablespoons vegetable oil for cooking
- 3 green onions chopped, both white and green parts
- 2 tablespoons soy sauce adds savory depth
- 1 teaspoon garlic powder for a subtle garlicky kick
- salt and pepper to taste
Instructions
Make Veggie Fried Rice With Eggs: A Simple Method
- Chop your mixed vegetables and green onions in advance. Beat the eggs lightly in a small bowl. Make sure your cooked rice is cold and separated to avoid clumps.
- Heat 1 tablespoon of vegetable oil in your skillet or wok over medium heat. Pour in the beaten eggs and scramble them gently until just cooked. Remove the eggs from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Toss in the mixed vegetables and the white parts of the green onions. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Increase the heat to medium-high and add the cold cooked rice to the skillet. Sprinkle in the garlic powder, soy sauce, salt, and pepper. Stir everything together, breaking up any rice clumps, and cook for 4-5 minutes, allowing the rice to fry lightly and absorb the flavors.
- Return the scrambled eggs to the skillet along with the green parts of the chopped green onions. Mix thoroughly and cook for another minute to heat everything evenly. Taste and adjust the seasoning if necessary.
- Dish out your Veggie Fried Rice With Eggs immediately for the best flavor and texture. Garnish with extra green onions if desired.
Equipment
- Large non-stick skillet or wok
- Spatula or wooden spoon
- Measuring spoons and cups
- Knife and cutting board
Notes
- Use day-old rice for the best fried rice texture and to avoid clumps.
- Cook on medium-high heat to get a slight crispiness without steaming the ingredients.
- Don’t overcrowd the pan to ensure even frying and prevent soggy rice.
