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egg fried rice with vegetables served in a white color bowl.
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5 from 1 vote

Egg Fried Rice With Vegetables

Egg fried rice with vegetables made with leftover rice, one pan, and simple ingredients within 15 minutes. Super easy to make this egg fried rice with vegetables tastes incredibly delicious. Here's the recipe with step by step photos and a quick video tutorial.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Indo-Chinese
Servings: 4 people
Calories: 426kcal
Author: Preeti Nayak

Equipment

  • 1 Cast iron skillet/wok

Ingredients

  • 3 cups of cooked rice or 1 cup of uncooked rice (instructions to cook rice given in recipe card notes)

For scrambled eggs

  • 4 eggs
  • ½ teaspoon white/black pepper powder
  • ¼ teaspoon salt
  • 1 teaspoon oil

For egg fried rice

  • 3 teaspoon oil
  • 2 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 onion, chopped
  • 1.5 cups of mixed vegetables (½ cup carrot, ½ cup capsicum, ¼ cup cabbage, and ¼ cup french beans/green beans)
  • 1 teaspoon red chili sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce (optional) If you skip dark soy sauce, add an additional 1 tablespoon of light soy sauce in its place. Use a total 2 tablespoon soy sauce (adjust between light and dark)
  • 1 teaspoon vinegar
  • salt to taste
  • 1 teaspoon white/black pepper powder
  • 2 tablespoon spring onion greens (or scallions) for garnish

Instructions

  • Finely chop carrot, capsicum, cabbage, French beans, onion, garlic, ginger, and spring onion.
  • Keep all sauces and seasonings ready before cooking (important for stir-fry).
  • Whisk 4 eggs with ½ teaspoon pepper and ¼ teaspoon salt. Keep aside.
  • Heat 1 teaspoon oil in a wok on medium-high heat. Add eggs and scramble until soft and fluffy. Do not overcook. Remove and keep aside.
  • In the same wok, heat 3 teaspoon oil on high heat. Add ginger and garlic, and stir-fry for 30 seconds for the best flavour.
  • Add onions and cook until slightly golden.
  • Add carrot, cabbage, capsicum, and beans. Add a little salt and stir-fry for 2-3 minutes on high heat. Keep vegetables slightly crunchy.
  • Add cooked and cooled rice along with scrambled eggs.
  • Add chili sauce, light soy sauce, dark soy sauce (optional), vinegar, and pepper.
  • Stir-fry on high heat for 2-3 minutes until well mixed and slightly toasted. This gives a smoky, restaurant-style flavour.
  • Break any rice lumps gently while mixing. Do not mash the rice.
  • Taste and adjust salt if needed. Garnish with spring onion greens. Serve hot.

Video

Notes

    1. Use Day-Old Rice: The secret to fluffy and non-sticky restaurant-style fried rice is to use cold, day-old rice. The grains will be drier and separate. They will remain firm during stir-frying. If you use freshly cooked rice, the rice grains are soft and easily become mushy when you stir-fry them.
    2. If freshly cooked rice is all you have, try this simple trick. Cook the rice in salted water until al dente and not mushy for fluffy and restaurant-worthy egg-fried rice. Drain it into a colander. Spread it on a big plate/large tray to cool down to room temperature, and then refrigerate it for at least 2 hours. This process dries out the rice grains, making them firm and ideal for stir-frying.
    3. Prep the ingredients: Prepare your ingredients in advance and keep them within easy reach. Chop the vegetables, whisk the eggs, and have cooked rice, sauces, and seasonings ready to go. Stir-frying is a fast-paced process, so it's important to have everything organized before you begin.
    4. Hot Wok and High Heat: A very hot wok is essential for achieving the crispy texture and smoky flavor of restaurant-style veggie fried rice. If you don't have a wok, use a cast-iron skillet or kadhai. Another important thing, keep the heat high throughout the cooking process to ensure the rice and vegetables are cooked quickly and don't become soggy.
    5. Stir-Fry Quickly: Use quick, vigorous movements to stir-fry the rice, eggs, and vegetables. This helps to prevent sticking and ensures even cooking.
    6. Soy Sauce: A key ingredient for the savory flavor of fried rice. Use a high-quality soy sauce for the best results.
    7. You can add ½ teaspoon ajinomoto (optional) for extra flavour. I skipped it, and the fried rice still tasted great without it.
    8. Read our full nutrition disclaimer here.

Nutrition

Calories: 426kcal | Carbohydrates: 48g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 956mg | Potassium: 327mg | Fiber: 4g | Sugar: 2g | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg