Vegetable Egg Fried Rice
Learn to make this vegetable egg fried rice 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.
Servings: 4 people
Calories: 574kcal
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
- ½ teaspoon salt
- 1 teaspoon oil
For egg fried rice
- 2 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 additional 1 tablespoon light soy sauce in its place.
- 1 teaspoon vinegar
- 1 teaspoon white/black pepper powder
- ¼ spring onion greens (or scallions)
Instructions
Prepping the ingredients
- Finely chop the vegetables (Carrot, capsicum, garlic, ginger, onions, spring onions or scallions, and French beans.)
- Keep all the sauces and spices read before you start stir-frying.
- Whisk four eggs with ½ teaspoon pepper and ¼ teaspoon salt. Keep it aside.
Making Egg Fried Rice with Vegetables
- Heat 2 teaspoon of oil in a cast-iron wok or skillet over medium-high heat.
- Pour the egg mixture. Scramble the eggs, stirring occasionally until they are fluffy. Do not overcook the eggs. Remove it to a plate.
- In the same pan, heat 2 teaspoon of oil over medium high heat. Add ginger and garlic. Stir-fry for 30 seconds or until aromatic.
- Add onions. Stir-fry and cook until onions are lightly golden.
- Next, add carrots, cabbage, capsicum and green beans. Season with ¼ teaspoon salt. Stir-fry them for 2-3 minutes or until vegetables are slightly soft. Do not overcook the vegetables. They must retain a crunch in them.
- Stir in cooked rice and scrambled eggs. Add chili sauce, light soy sauce, dark soy sauce, vinegar and pepper. Stir-fry for 2-3 minutes or until everything is well combined and rice is toasted well. Stir-frying on high heat will develop a smoky restaurant style flavor to fried rice. Break any clumps in rice while stir-frying.
- Taste and adjust the seasoning. Remove from heat. Garnish with spring onion greens (or scallions). Serve hot and enjoy.
Video
Notes
-
- 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.
- 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 to 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.
- 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.
- 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.
- Stir-Fry Quickly: Use quick, vigorous movements to stir-fry the rice, eggs, and vegetables. This helps to prevent sticking and ensures even cooking.
- Soy Sauce: A key ingredient for the savory flavor of fried rice. Use a high-quality soy sauce for the best results.
- Read our full nutrition disclaimer here.
Nutrition
Calories: 574kcal