Vegetable Egg Fried Rice

Name: Vegetable Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 cups cooked, cold day-old white rice; 3 eggs, lightly beaten; 3 tbsp vegetable oil, divided; 1/2 cup diced carrot; 1/2 cup frozen peas; 1/2 cup diced onion; 2 cloves garlic, minced; 3 tbsp soy sauce; 1 tsp sesame oil; 2 green onions, sliced; Salt and black pepper, to taste

4 servings10 min prep15 min cookEasy

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Vegetable Egg Fried Rice

Story updated September 18, 2026

Fried rice traces to Chinese cuisine, with roots going back over a thousand years as a way to use leftover rice; adding egg is one of the most classic and widespread variations, found across many regional Chinese fried rice styles as well as in Southeast Asian versions.

Ingredients

Scale:· 4 servings

3 cups cooked, cold day-old white rice
3 eggs, lightly beaten
3 tbsp vegetable oil, divided
1/2 cup diced carrot
1/2 cup frozen peas
1/2 cup diced onion
2 cloves garlic, minced
3 tbsp soy sauce
1 tsp sesame oil
2 green onions, sliced
Salt and black pepper, to taste

Instructions

1Heat 1 tablespoon of the oil in a large wok or skillet over medium-high heat, pour in the beaten eggs, and scramble until just set; remove and set aside.
2Add another tablespoon of oil to the pan and stir-fry the carrot, peas, and onion for 3 to 4 minutes until tender.
3Add the garlic and cook for 30 seconds until fragrant.
4Add the remaining oil and the cold rice, breaking up any clumps with a spatula, and stir-fry for 3 to 4 minutes until heated through and slightly crisp in spots.
5Return the scrambled eggs to the pan and pour in the soy sauce and sesame oil, tossing everything together.
6Season with salt and pepper to taste, sprinkle with green onions, and serve hot.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…