Fried Rice with Egg and Vegetables

Name: Fried Rice with Egg and Vegetables
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups (600 g) white rice, cooked and chilled (day-old or made ahead), separated into individual grains (not clumped); 3 large eggs, beaten with a fork; 3 tablespoons (45 ml) neutral vegetable oil; 1½ cups (180 g) mixed vegetables (diced carrot, frozen peas, diced onion, diced bell pepper), small, uniform dice; 2 garlic cloves, minced; ½ teaspoon (2½ g) fresh ginger, minced (optional); 3 tablespoons (45 ml) soy sauce; 1 teaspoon (5 ml) dark sesame oil (optional); ¼ teaspoon (1.3 ml) white pepper; 2 green onions (scallions), sliced (white and light green parts separated from dark green tops) (optional); 1 tablespoon (10 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

A quick, versatile stovetop fried rice with fluffy white rice, scrambled eggs, crisp vegetables, and a savory soy-based sauce. This recipe uses day-old rice for the ideal texture—grains stay separate and don't clump. Perfect as a side dish or light main course, ready in under 20 minutes.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings (about 3 cups total)

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Steps

Before you start

Use cold day-old rice (or cook rice ahead and chill for at least 2 hours); hot rice will steam and clump
Prep all ingredients before you start cooking—the process moves quickly
Have all seasoning measured and ready to add

1
Scramble the eggs
- Heat 1 tablespoon of oil in a 14-inch wok or large skillet over medium-high heat.
- Once the oil shimmers (about 30 seconds), pour in the beaten eggs.
- Scramble gently with a wooden spoon, breaking them into bite-sized pieces as they cook.
- Once cooked through and no longer wet (about 2 minutes), transfer to a plate.
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Ready when: Eggs are just set with no wet spots; pieces are small and tender
Tip: Don't overcook the eggs—they'll continue to firm up slightly as they cool, and you'll reheat them with the rice.
2
Cook aromatics and vegetables
- Add the remaining 2 tablespoons of oil to the wok.
- Once shimmering, add the minced garlic and ginger (if using).
- Cook for 30 seconds until fragrant.
- Add the diced mixed vegetables (starting with harder pieces like carrot if not pre-cooked).
- Stir constantly for 2–3 minutes until the vegetables begin to soften and edges of carrot and onion are lightly golden.
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Ready when: Vegetables are just tender and beginning to brown lightly at the edges
Tip: Keep the heat high and stir frequently so vegetables cook quickly without releasing too much moisture, which would make the rice soggy.
3
Add rice and break up clumps
- Add the cold rice to the wok.
- Using your spoon or paddle, press and break apart any clumps as you stir.
- Continue stirring for 1–2 minutes until the rice is heated through and most grains are separate and coated lightly with oil.
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Ready when: Rice grains are warm to the touch and visibly separate; no clumps remain
Tip: If rice is still cool from the fridge, this step may take another minute. Do not add water—the residual moisture in the rice is enough.
4
Season with soy sauce and sesame oil
- Pour in the soy sauce and sesame oil (if using).
- Stir constantly for about 1 minute to evenly distribute the seasoning and allow some of the liquid to evaporate.
- The rice should smell savory and fragrant.
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Ready when: Soy sauce is evenly distributed and the wok no longer smells wet
Tip: Add sesame oil off the heat if you prefer—high heat can make it taste bitter. A small amount goes a long way.
5
Return eggs and finish seasoning
- Add the cooked scrambled eggs back to the wok and fold gently to combine.
- Sprinkle the white pepper and stir until evenly mixed (about 30 seconds).
- Taste and adjust seasoning: add a pinch more soy sauce or white pepper if needed.
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Ready when: Eggs are reheated and evenly distributed throughout; no clumps of rice or egg remain
Tip: Taste before serving—individual soy sauces vary in saltiness, so you may need to adjust seasoning to your preference.
6
Garnish and serve
- Transfer the fried rice to a serving platter or bowl.
- Scatter the sliced green onion tops and sesame seeds (if using) over the top.
- Serve immediately while hot.
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Tip: Add green onions and sesame seeds just before serving to keep them fresh and crisp—they soften quickly in warm rice.

Good to know

Tips

Day-old rice is essential—freshly cooked rice is too moist and will steam into clumps. If you must use fresh rice, spread it on a tray and chill in the freezer for 30 minutes before using.
Keep all ingredients and equipment within arm's reach before you start cooking; the process moves quickly and there's no time to search for items.
Don't crowd the wok—if your vegetables or rice clump together, turn up the heat slightly and work in batches if needed to ensure even cooking.
For extra protein, add cooked shrimp, diced chicken, or cashews; stir them in during the final minute to warm through.

Make ahead

Prepare rice 1 day ahead and chill in an airtight container. Chop and measure all vegetables and aromatics up to 4 hours ahead; keep in separate containers. Beat eggs and mix soy sauce–sesame oil mixture in bowls up to 2 hours ahead. Assemble the dish fresh for best texture.

Storage & reheating

Leftover fried rice keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of oil, stirring frequently, for 3–4 minutes until heated through. Do not microwave, as the texture will become mushy. Freezing is not recommended—the rice becomes grainy when thawed.

Substitutions

mixed vegetables (diced carrot, frozen peas, diced onion, diced bell pepper) → broccoli florets, snap peas, green beans, corn, or cabbage in similar quantities. Adjust cooking time slightly for harder vegetables like broccoli; softer vegetables like peas need less time.
soy sauce → tamari (gluten-free soy sauce) or coconut aminos. Amounts stay the same; taste and adjust as needed, as some alternatives are slightly saltier or less savory.
white rice, cooked and chilled (day-old or made ahead) → jasmine rice, long-grain white rice, or day-old white basmati rice. Avoid short-grain or brown rice, which tend to clump or remain harder. Any white long-grain rice works.
neutral vegetable oil → peanut oil or canola oil. Use an oil with a high smoke point to prevent burning at high heat; avoid olive oil.