Quick Egg Fried Rice with Mixed Vegetables

Egg fried rice is a simple Asian-inspired dish built around cooked rice, scrambled eggs, vegetables, and savory seasonings.
It offers steady energy while remaining hearty and satisfying.
Using chilled leftover rice helps the grains stay separate and develop better texture in the hot skillet.
Scrambled eggs and colorful mixed vegetables turn a few everyday ingredients into a complete vegetarian meal.
Soy sauce and sesame oil add plenty of flavor while keeping the cooking quick and uncomplicated.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Quick Egg Fried Rice with Mixed Vegetables

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Make this egg fried rice in just 25 minutes with scrambled eggs, mixed vegetables, and soy sauce. A quick, simple vegetarian meal perfect for busy weeknights or using leftover rice.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Side Dish, Snack

Cuisine: Chinese

Calories: 675

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 3 cups cooked and chilled long-grain rice
• 3 large eggs
• 2 tablespoons vegetable oil divided
• 1 cup frozen mixed vegetables such as peas, carrots, and corn
• 3 scallions thinly sliced, white and green parts separated
• 2 cloves garlic minced
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt or to taste
• 1 teaspoon sesame seeds optional

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Equipment

Steel Wok

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09/11/2026 12:28 pm GMT

Steel Wok

Mixing Bowl

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09/11/2026 10:29 am GMT

Mixing bowl

Cooking Instructions

 

1. Break apart the chilled rice with your fingers or a fork so there are no large clumps.
2. Crack the eggs into a small bowl and whisk until well combined.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
4. Add the eggs and gently scramble for 1-2 minutes until just cooked, then transfer them to a plate.
5. Add the remaining tablespoon of oil to the skillet and increase the heat to high.
6. Add the mixed vegetables and white parts of the scallions and stir-fry for 2-3 minutes.
7. Add the garlic and cook for about 30 seconds until fragrant.
8. Add the chilled rice and stir-fry for 3-4 minutes, tossing frequently until the rice is hot and beginning to lightly brown.
9. Return the scrambled eggs to the skillet and add the soy sauce, sesame oil, black pepper, and salt. Toss everything together for another 1-2 minutes.
10. Remove from the heat, top with the green scallion slices and sesame seeds if desired and serve immediately.

Nutrition

Calories: 675kcalCarbohydrates: 119gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 140mgSodium: 859mgPotassium: 376mgFiber: 4gSugar: 1gVitamin A: 2604IUVitamin C: 7mgCalcium: 89mgIron: 3mg

Notes

Cold leftover rice works best because freshly cooked warm rice can make fried rice soft or sticky.
Use peas, carrots, corn, green beans, bell peppers, broccoli, or whatever vegetables you have available.
Keep the skillet hot and avoid overcrowding it to help the rice develop the classic fried texture.
For a more substantial vegetarian meal, add cubes of crispy tofu or extra scrambled egg.

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