Vegetable Egg Fried Rice

Name: Vegetable Egg Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups (600 g) cooked long-grain white rice, chilled (ideally from the day before), cold, grains separated with a fork if clumped; 3 whole large eggs, lightly beaten; 3 tablespoons (45 ml) neutral vegetable oil (canola or peanut); 1½ cups (225 g) frozen peas and carrots (or mixed vegetables), thawed, drained if wet; 2 whole scallions, white and light green parts, sliced into ¼-inch (6 mm) rings; 2 cloves garlic cloves, minced; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) dark sesame oil; 2 tablespoons (30 ml) scallion greens (dark green tops), sliced, for garnish; white pepper, to taste (optional)

From the MyKitchenBank Kitchen

A vibrant stir-fried dish of fluffy rice coated with scrambled eggs and tender vegetables, seasoned with soy sauce and sesame oil. Best made with day-old rice, this quick weeknight meal comes together in minutes and is endlessly customizable. Served hot and fragrant with a savory, slightly toasted flavor.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Use day-old cooked rice (refrigerated overnight); it separates cleanly and won't clump when stir-fried
Have all ingredients prepped and measured before you begin—stir-frying happens quickly
Use a 12-inch (30 cm) skillet or wok so vegetables and rice cook evenly in a single layer

1
Scramble the eggs
- Heat 1 tablespoon (15 ml) of oil in a 12-inch (30 cm) skillet or wok over medium-high heat.
- Pour in the beaten eggs and stir constantly with a wooden spoon, breaking them into small curds as they cook.
- Once the eggs are set but still slightly moist (about 2 minutes), transfer them to a small bowl and set aside.
- The eggs will finish cooking slightly as they rest.
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Ready when: Eggs are set into small, tender curds, still glossy
Tip: Don't overcook the eggs here—they'll continue to firm up off the heat and when mixed back into the rice.
2
Sauté aromatics and vegetables
- Add the remaining 2 tablespoons (30 ml) of oil to the same skillet and heat over medium-high.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the thawed peas and carrots, and cook for 2–3 minutes, stirring occasionally, until they heat through and begin to caramelize slightly at the edges.
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Ready when: Vegetables are heated through, peas appear bright green
Tip: If using frozen mixed vegetables with broccoli or other large pieces, break them up slightly so they cook evenly.
3
Add rice and break up clumps
- Add the cold cooked rice to the skillet in a single batch.
- Use your spoon or spatula to break up any clumps, pressing gently against the hot pan.
- Stir and toss continuously for 2–3 minutes, letting the rice come into contact with the hot surface.
- You should hear it click and crackle as it heats—this develops the signature toasted flavor.
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Ready when: Rice grains are separated, hot, and beginning to toast; you hear crackling sounds
Tip: Cold rice separates much better than warm rice; this is why day-old rice is essential for good fried rice.
4
Season and combine
- Pour the soy sauce evenly over the rice and toss constantly for 1 minute to coat all the grains.
- The rice should turn a light golden brown color.
- Add the cooked eggs back to the skillet along with the scallion whites (reserving dark greens for garnish), and toss gently for 1 minute until everything is distributed and heated through.
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Ready when: Rice is evenly coated and light golden; eggs are reheated
Tip: Add soy sauce gradually if you prefer a lighter color—you can always add more, but you can't take it out.
5
Finish with sesame oil and garlic
- Remove the skillet from the heat.
- Drizzle the dark sesame oil over the rice and toss gently to distribute the aromatic oil evenly.
- Season with white pepper to taste.
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Ready when: Sesame oil is evenly distributed; no raw areas visible
Tip: Add sesame oil off the heat so its delicate nutty flavor doesn't burn away.
6
Plate and garnish
- Divide the fried rice among four bowls or plates.
- Sprinkle the reserved sliced scallion greens over the top of each portion.
- Serve immediately while hot.
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Ready when: Garnish is visible on each portion
Tip: Scallion greens add a fresh bite and visual appeal—don't skip this step even if short on time.

Good to know

Tips

Day-old rice is crucial: warm or fresh rice releases too much starch and will clump. If you don't have leftover rice, spread hot cooked rice on a sheet pan, chill it uncovered in the refrigerator for 2 hours, then use.
High heat and constant motion prevent the rice from sticking and create the characteristic light toast and separated grains. Don't walk away from the pan during the stir-fry.
Customize with protein: add cooked shrimp, diced cooked chicken, crumbled tofu, or diced ham in step 4 (cook briefly to heat through).
For extra umami and deeper color, add ½ teaspoon (3 ml) of oyster sauce along with the soy sauce.

Storage & reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, stirring occasionally and adding a splash of water or broth if it seems dry (about 3–4 minutes). Do not freeze, as the rice texture becomes mushy when thawed.

Substitutions

frozen peas and carrots (or mixed vegetables) → Fresh or frozen corn, diced bell peppers, snap peas, or any combination. Adjust timing slightly based on vegetable size; tender vegetables like corn need only 1–2 minutes, while harder vegetables like diced carrots may need an extra minute.
soy sauce → Tamari or coconut aminos for gluten-free versions. Use the same amount; tamari has a slightly deeper flavor, while coconut aminos are milder and slightly sweet.
dark sesame oil → Chili oil for a spicy kick, or omit if unavailable. If omitted, increase soy sauce by ½ tablespoon (8 ml) to compensate for lost flavor depth.
cooked long-grain white rice, chilled (ideally from the day before) → Cooked jasmine rice or brown rice. Brown rice will be slightly chewier; jasmine rice adds a subtle floral note. Both must be chilled before use.