Egg Fried Rice with Veggies

Introduction: The Fast Fix You’ll Actually Crave

Let’s face it—some nights, you just need dinner to happen. No three-hour marinating, no complicated steps, and definitely no 20-ingredient grocery runs. That’s when Egg Fried Rice with Veggies comes to the rescue. It’s fast, flexible, and downright comforting. Bonus: it’s also a genius way to use up leftovers.

Whether you’re feeding picky kids or eating solo in yoga pants with a glass of something fizzy, this dish delivers big flavor with minimal effort. Just one pan, a few staples, and 15 minutes between you and dinner bliss.

Why You’ll Love This Egg Fried Rice with Veggies

• Ready in 15 minutes: Because we’re hungry now.
• Leftover-friendly: Cold rice? Veggies you forgot were in the drawer? Perfect.
• Customizable: Add protein, switch up veggies, spice it how you like.
• Better than takeout: And cheaper, too.

Ingredients

• 2 tablespoons oil (vegetable, avocado, or sesame oil)
• 3 eggs, lightly beaten
• 3 cups cooked rice (preferably day-old and cold)
• 1 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup chopped green beans or bell peppers
• 2 green onions, sliced (white and green parts separated)
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil (optional, for flavor)
• Salt and pepper to taste
• Optional toppings: sesame seeds, sriracha, extra green onions

How to Make Egg Fried Rice with Veggies

1. Scramble the eggs
   Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
2. Sauté the veggies
   In the same pan, add the remaining oil. Add carrots, green beans, and the white parts of the green onions. Sauté for 3–4 minutes until slightly softened. Stir in garlic and cook for 30 more seconds.
3. Add the rice
   Add cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3–5 minutes, letting it get a little crispy in places.
4. Season and mix
   Stir in soy sauce, sesame oil (if using), and a pinch of salt and pepper. Add in peas, the cooked eggs, and the green parts of the green onions. Mix everything until well combined and heated through.
5. Serve it up
   Taste and adjust seasoning as needed. Serve hot with sesame seeds or hot sauce on top, if desired.

Real-Life Note: A Recipe Born from “What’s in the Fridge?”

This one’s a total fridge-cleanout miracle. I first made it after a long workday, armed only with some sad-looking rice and a bag of mixed veggies. I tossed it all together with eggs and soy sauce, crossed my fingers—and boom. Instant comfort food. Now it’s my go-to “I need dinner fast” recipe, and even the kids request it (with sriracha on the side, of course).

Quick Tips for Fried Rice Success

• Use cold rice: Fresh rice turns mushy—cold, day-old rice gives that ideal texture.
• High heat is your friend: It helps everything cook quickly and gives you that signature fried rice flavor.
• Switch it up: Add cooked chicken, shrimp, tofu, or mushrooms to make it heartier.
• No wok? No problem: A large skillet works just fine.

FAQs

Craving More One-Pan Wonders?

Looking for more easy weeknight winners? If this Egg Fried Rice with Veggies saved your dinner tonight, try our Garlic Butter Pasta with Crispy Breadcrumbs—a quick and flavorful pantry meal. Craving something cheesy? The Cheesy Baked Potato Skillet is loaded with comfort in every bite. And for a guaranteed crowd-pleaser, you can’t go wrong with our Easy Homemade Pepperoni Pizza.

Final Stir-Fry Thoughts

When dinner needs to be fast, filling, and foolproof, Egg Fried Rice with Veggies is always a winner. It’s a budget-friendly, crave-worthy comfort meal that’s endlessly customizable and ridiculously easy. Plus, it’s proof that you can eat well even on your busiest nights.

Bon appétit and happy cooking!