Vegetable egg fried rice
Cold leftover rice, eggs, and frozen mixed vegetables become a fast one-pan meal in about 20 minutes.
Original Helping Plate recipe · Independently written for this site. Cover image is an illustrative serving suggestion.
- Prep
- 5 min
- Cook
- 15 min
- Makes
- 4 servings
- Budget note
- Often under $6
Directions
- 1
Prepare the rice
Break the cold rice into loose grains with a fork. Beat the eggs in a small bowl. Keep both beside the stove.
- 2
Cook the eggs
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the eggs and stir until softly scrambled, about 1 minute. Transfer them to a clean plate.
- 3
Heat the vegetables
Add another teaspoon of oil and the frozen vegetables. Cook for 3–4 minutes, stirring, until hot and most surface moisture has evaporated.
- 4
Fry the rice
Add the remaining oil and rice. Spread the rice across the pan and cook for 4–5 minutes, turning occasionally, until piping hot and beginning to brown.
- 5
Season and finish
Stir in soy sauce, garlic powder, optional ginger, pepper, and the cooked egg. Cook 1–2 minutes more. Remove from the heat and add optional sesame oil.
Make it work with what you have
Use any cooked grain, although the texture will differ. Add canned chicken, tofu, or beans, or leave out the eggs and add an extra cup of vegetables.
Simple and filling
Cold rice stays separate in the skillet, while eggs and vegetables turn a leftover side dish into a complete, flexible meal.
Storage
Use rice that was refrigerated within 2 hours of cooking. Refrigerate leftovers promptly and use within 3 days. Reheat to 165°F and do not leave cooked rice at room temperature for extended periods.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Break up cold rice with your hands or a fork before it reaches the hot skillet.
- Cook in two batches if your pan is small; crowding traps steam and makes the rice soft.
- Soy sauce adds salt quickly, so taste before adding any extra salt.
Equipment
Large skillet · Spatula · Small bowl · Fork
Cuisine
Chinese-inspired
Dietary notes
Vegetarian · Dairy-free · Gluten-free when certified gluten-free soy sauce is used
Check for allergens
Egg · Soy · Wheat/gluten in regular soy sauce · Sesame if sesame oil is used
