Veggie Fried Rice Recipe With Egg: Easy and Delicious Meal

Veggie fried rice with egg is a classic, quick, and satisfying dish that brings together vibrant vegetables, fluffy rice, and perfectly cooked scrambled eggs. Whether you’re looking for a delicious weeknight dinner or a way to use up leftover rice and veggies, this recipe is a winner.

It’s not only packed with flavors but also offers a colorful plate full of nutrients. The best part?

It’s incredibly versatile and can be adjusted to include your favorite vegetables or proteins. In just about 30 minutes, you can whip up a comforting meal that is both wholesome and delicious, perfect for the whole family.

Fried rice dishes have long been a staple in Asian cuisine, but they’ve transcended cultural boundaries due to their ease and tastiness. The combination of fresh veggies and egg adds texture and a satisfying protein boost, making this dish a balanced and nourishing option.

Plus, with a few pantry staples like soy sauce and sesame oil, you’ll have a flavorful meal that rivals takeout!

Why You’ll Love This Recipe

This veggie fried rice recipe with egg is a fantastic way to enjoy a nutritious and flavorful meal in no time. It’s:

• Quick and easy: Ready in about 30 minutes, perfect for busy days.
• Highly customizable: Use whatever vegetables you have on hand.
• Balanced: Combines carbs, vegetables, and protein in one dish.
• Great for meal prep: Tastes even better the next day!
• Kid-friendly: Mild flavors with plenty of color and texture.

Ingredients

• 3 cups cooked and cooled jasmine rice (day-old rice works best)
• 2 tablespoons vegetable oil or sesame oil
• 3 large eggs, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup chopped bell peppers (any color)
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 teaspoon grated fresh ginger (optional)
• Salt and pepper to taste
• 1 teaspoon toasted sesame seeds (optional, for garnish)

Equipment

• Large non-stick skillet or wok
• Spatula or wooden spoon
• Mixing bowl for eggs
• Cutting board and knife
• Measuring spoons and cups

Instructions

1. Prepare your ingredients. Make sure your rice is cooked and preferably chilled overnight to prevent it from becoming mushy. Chop all vegetables finely for even cooking.
2. Heat 1 tablespoon of oil in your skillet or wok over medium-high heat. Once hot, add the beaten eggs and scramble until just cooked. Remove eggs from the pan and set aside.
3. Add the remaining oil to the pan. Sauté the onion and garlic until fragrant and translucent, about 2 minutes. If using ginger, add it here for extra flavor.
4. Add the diced carrots and bell peppers. Cook for 4-5 minutes until they start to soften but still retain some crunch.
5. Stir in the frozen peas and cook for another 2 minutes. Make sure the veggies are heated through but not overcooked to keep their vibrant color and texture.
6. Add the chilled rice to the pan. Break up any clumps with your spatula and stir-fry everything together for about 5 minutes, allowing the rice to heat evenly and absorb the flavors.
7. Return the scrambled eggs to the pan. Mix well with the rice and vegetables.
8. Pour the soy sauce evenly over the rice mixture. Stir thoroughly to coat all ingredients and heat through. Season with salt and pepper to taste.
9. Turn off the heat and fold in the sliced green onions. These add a fresh, mild onion flavor and a nice pop of color.
10. Serve immediately. Garnish with toasted sesame seeds if desired for a little extra crunch and nuttiness.

Tips & Variations

Pro tip: Using day-old rice is key to perfect fried rice because it’s drier and less sticky, which prevents clumping during stir-frying.

• Vegetable swaps: Try adding chopped broccoli, zucchini, snap peas, or mushrooms depending on what’s in season or in your fridge.
• Make it spicy: Add a dash of chili flakes or a spoonful of sriracha for some heat.
• Protein boost: Add cooked tofu, tempeh, or shredded chicken for a heartier meal.
• Vegan option: Omit the eggs and increase the vegetables or add a plant-based egg substitute.
• Flavor enhancement: Drizzle a little toasted sesame oil at the end for an authentic aroma.

Nutrition Facts

Serving Suggestions

This veggie fried rice with egg is a versatile dish that pairs well with many sides and accompaniments. For a fuller Asian-inspired meal, consider serving it alongside steamed dumplings, miso soup, or a crunchy Asian slaw.

It also works beautifully as a standalone meal, thanks to its balanced carbs, protein, and veggies. If you want to add more protein, grilled tofu or a side of edamame beans complement it perfectly.

For some inspiration on vegetable-packed meals, check out these recipes:

• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Swiss Chard Recipes for Healthy Meals
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas

Conclusion

Veggie fried rice with egg is a timeless dish that combines convenience, nutrition, and flavor in one satisfying package. Whether you’re a beginner cook or a seasoned chef, this recipe is approachable and adaptable to your taste buds and pantry staples.

It’s an excellent way to transform leftover rice and veggies into a wholesome meal that everyone will enjoy.

By mastering this recipe, you open the door to endless variations that keep your meals exciting and fresh. Plus, it’s a fantastic way to sneak more vegetables into your diet without sacrificing taste.

Make sure to keep experimenting with different vegetables and seasonings to find your perfect version of this comfort food classic.

For more delicious and healthy recipes, don’t forget to explore our other favorites like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking!

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