Fried Rice with Vegetables & Egg

Fried Rice with Vegetables and Egg makes a tasty dinner side dish.

I remember coming home from school for dinner one day and mom had made fried rice. I think she saw the recipe on a TV show and decided to try it out at home. We only ever had rice in pudding! We thought we were eating gourmet because in our childish minds fried rice was only served in restaurants. 

Ever since that day I've been a fan of fried rice. It's a real comfort food for me and so easy to make. It can be well planned or put together with whatever is on hand. You can put in as many or as few vegetables as you like. If you're low on eggs you can leave them out. You can put in leftover meats (in my case, something vegetarian).You can clean out the fridge with languishing vegetables or get the last half cup of frozen vegetables in the freezer. It can be served as a main dish if it has enough protein or as a side dish. And left overs reheat perfectly. Fried Rice is just lovely!

This is more or less how I make my Fried Rice depending on what's in the larder. The last time I made it I used Basmati rice as that's what was open but I've used everything from instant rice to long grain brown rice. You pick your favourite rice and fry away. (I don't recommend the instant rice but if you like it, you use it.)

Printable recipe at end of post.

Fried Rice with Vegetables and Egg 

• 4 cups cooked and cooled rice
• Oil for frying
• 3 eggs, beaten
• 1 medium carrot, finely diced 
• 1 medium onion, diced
• ¾-1 cup diced sweet peppers, any colour
• 1 can sliced mushrooms, drained or 1 small package mushrooms, sliced
• 1 cup frozen green peas
• 1 tablespoon sesame oil, or to taste, optional
• Salt to taste
• About ¼ cup soya sauce, or to taste
• 2 sliced green onions, optional garnish

How to make it:

Cook your favourite rice according to package directions for 4 cups and lay aside to cool. This can be done the day before, if you wish. Refrigerate any rice that will not be used within an hour or two. 

Beat eggs and season with salt as you would if making scrambled eggs. Heat 1 tablespoon oil in wok or large frying pan over medium high heat. Pour eggs in and fry as you would for scrambled eggs, breaking up any large clumps. Remove from pan and lay aside. 

Heat 2 tablespoons oil in the wok/frying pan and add the onions, carrots, peppers and mushrooms; stir until softened but not browned. Season to taste with salt and pepper. Add the cooled rice, scrambled eggs and frozen peas and sesame oil. Stir until everything is well mixed together and rice is hot. Add the soya sauce and stir until every rice grain has been coated. You may add more soya sauce if you like a darker (and saltier) fried rice.

Garnish rice with sliced green onions if you wish.

Makes 8-10 servings. 

Beat eggs and season with salt as you would if making scrambled eggs. Heat 1 tablespoon oil in wok or large frying pan over medium high heat. Pour eggs in and fry as you would for scrambled eggs, breaking up any large clumps. Remove from pan and lay aside. 

Heat 2 tablespoons oil in the wok/frying pan and add the onions, carrots, peppers and mushrooms; stir until softened but not browned. Season to taste with salt and pepper. Add the cooled rice, scrambled eggs and frozen peas and sesame oil. Stir until everything is well mixed together and rice is hot.

Add the soya sauce and stir until every rice grain has been coated. You may add more soya sauce if you like a darker (and saltier) fried rice. (You may notice the peas are missing in this picture. That's because I forgot to put them in before the soya sauce was added.)

A delicious bowl of Fried Rice with Vegetables & Egg.

To print click on arrow upper right side.⇩