Egg Fried Rice Flavorful Veggies (Printable)

Fluffy eggs, fresh vegetables, and seasoned rice combine for a fast and tasty dish.

# What You'll Need:

→ Rice

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

→ Eggs

02 - 2 large eggs

→ Vegetables

03 - 1/2 cup diced carrots
04 - 1/2 cup frozen peas, thawed
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 optional)
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 carrots, bell pepper, and scallions; thaw peas; beat the eggs lightly in a small bowl.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, add beaten eggs, scramble quickly until just set, then transfer eggs to a plate and set aside.
03 - Add remaining tablespoon of vegetable oil to the pan, sauté carrots and bell pepper for 2 minutes until slightly tender, then stir in peas and half the scallions; cook for 1 minute.
04 - Add cold rice, breaking up clumps with a spatula, stir-fry for 2 to 3 minutes until heated through, drizzle soy sauce and sesame oil over the rice, toss to combine thoroughly.
05 - Return scrambled eggs to the pan, stir-fry everything together for 1 minute, season with pepper and salt if desired.
06 - Remove from heat, garnish with remaining scallions, and serve hot.

# Expert Hints:

01 -
  • It comes together in the time it takes to pour a drink, perfect when hunger hits suddenly.
  • Day-old rice becomes the star instead of something to throw out, turning kitchen scraps into something genuinely delicious.
  • You can customize it endlessly based on what's hiding in your vegetable drawer without changing how good it tastes.
02 -
  • Cold, day-old rice is non-negotiable; if you use hot fresh rice it will turn into mush no matter how much you stir.
  • Heat is your friend here—a properly hot pan means the rice fries instead of steaming, which is the whole point.
  • Add the soy sauce and sesame oil at the end so they coat everything evenly instead of pooling and over-seasoning one spot.
03 -
  • Use a wok if you have one; the sloped sides and high heat are designed exactly for this kind of cooking and make everything easier.
  • Keep your heat high and your movements quick; this dish happens fast, and that speed is what keeps everything from turning into mush.
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