Are you craving a delicious, quick meal that will transport your taste buds straight to the bustling streets of China? Look no further than this mouthwatering Easy Egg Fried Vegetable Rice! In less time than it takes to order takeout, you'll be enjoying a restaurant-worthy dish that's packed with flavor, nutrition, and pure comfort. Whether you're a busy professional, a student, or simply someone who loves incredible food without spending hours in the kitchen, this recipe is about to become your new go-to meal that will impress everyone at the dinner table.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 2 cups cooked rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 2 green onions, chopped
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Ensure rice is pre-cooked and cooled to room temperature. Day-old refrigerated rice works best for preventing clumping.
- Prepare all ingredients by chopping green onions, measuring soy sauce, and having mixed vegetables ready.
- Heat a large wok or wide skillet over medium-high heat. Add oil and allow it to become hot and shimmering.
- Crack eggs directly into the hot pan and quickly scramble them, breaking into small pieces. Cook for about 1-2 minutes until just set.
- Add mixed vegetables to the eggs and stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.
- Add cooled rice to the pan, breaking up any clumps. Stir continuously to prevent sticking and ensure even heating.
- Pour soy sauce over the rice mixture, stirring thoroughly to distribute seasoning evenly.
- Season with salt and pepper to taste, continuing to stir-fry for another 3-4 minutes until rice is heated through and slightly crispy.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, optionally with extra soy sauce on the side.
Tips
- Rice Temperature is Key: Always use day-old, cold rice. Freshly cooked rice contains too much moisture and will result in a soggy, clumpy mess.
- High Heat is Essential: Use a wok or wide skillet on medium-high heat to achieve that signature slightly crispy texture and prevent ingredients from becoming mushy.
- Prep Everything in Advance: Have all ingredients chopped and measured before you start cooking. Fried rice comes together quickly, so mise en place is crucial.
- Don't Overcrowd the Pan: Cook in batches if needed to ensure each ingredient gets proper heat and develops a nice color.
- Use a Non-Stick Pan or Well-Seasoned Wok: This prevents sticking and helps create those delicious crispy rice bits.
- Customize Your Vegetables: Feel free to swap in your favorite veggies or use what you have on hand. Frozen mixed vegetables work great in a pinch!
- Optional Protein Boost: Add diced chicken, shrimp, or tofu for extra protein and variety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 185mg
