There’s something so satisfying about a good bowl of homemade fried rice — warm, savory, and loaded with colorful vegetables. This Vegetable Fried Rice with Egg is a simple yet delicious dish that can be ready in under 30 minutes!
It’s the perfect way to use up leftover rice and turn it into a flavorful meal that everyone will love. Whether served as a side dish or a light main course, it’s comforting, healthy, and absolutely irresistible.
🥕 Ingredients
For the Fried Rice:
3 cups cooked rice (preferably day-old rice)
2 large eggs
2 tablespoons vegetable oil (or sesame oil for flavor)
1 cup peas (fresh or frozen)
1 medium carrot, julienned or finely chopped
2 tablespoons soy sauce (or to taste)
½ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic, minced
1 small onion, finely chopped
2 green onions, chopped (for garnish)
🍳 Instructions
1. Prepare the Ingredients
If using leftover rice, break up any clumps with a fork.
Beat the eggs in a small bowl and set aside.
Chop all vegetables and have them ready for quick cooking.
2. Scramble the Eggs
Heat ½ tablespoon of oil in a large pan or wok over medium heat.
Pour in the beaten eggs and scramble them gently until just cooked.
Remove from the pan and set aside.
3. Stir-Fry the Vegetables
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