Fried rice with egg and vegetables is a delightful dish that brings together the comforting flavors of jasmine rice, fresh vegetables, and eggs, all seasoned to perfection. It’s an excellent way to transform leftover rice into a quick, satisfying meal that everyone can enjoy. This recipe is not only simple to make but also incredibly versatile, allowing you to use whatever vegetables you have on hand.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 290
- Protein: 9 grams
- Carbohydrates: 42 grams
- Fat: 10 grams
- Fiber: 3 grams
- Sugar: 2 grams
- Sodium: 600 mg
Why Make This Fried Rice With Egg And Vegetables
This fried rice is an ideal dish for busy weeknights, providing nourishment in a flash. It’s an excellent source of protein and veggies, coming together in just about 25 minutes. The dish is customizable, so you can rotate your ingredients based on what you have—making it a flexible choice for any palate. Plus, it’s a great way to reduce food waste by using up leftover rice and vegetables.
How to Make Fried Rice With Egg And Vegetables
Step 1: Preparation
Heat a wok or large skillet over high heat until very hot.
Step 2: Mixing
Add sesame oil and swirl to coat. Add garlic and ginger, stir-frying for about 30 seconds.
Step 3: Cooking
Push the garlic and ginger to the side, then pour in the beaten eggs. Scramble until just set, then mix with the garlic and ginger. Add the diced carrots and frozen peas, stir-frying for 2-3 minutes until the vegetables are tender. Add the cold rice, breaking up clumps with a spatula.
Step 4: Finishing
Pour in soy sauce, mixing everything thoroughly until heated through. Season with salt and pepper to taste. Serve hot.
Ingredients:
- 2 cups day-old jasmine rice
- 2 eggs
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
How to Serve Fried Rice With Egg And Vegetables
Serve this fried rice warm, as a standalone dish or as a side to your favorite Asian-inspired protein, like grilled chicken or tofu. For an extra touch, sprinkle some sliced green onions or sesame seeds on top for added crunch and flavor.
How to Store Fried Rice With Egg And Vegetables
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a skillet over medium heat or microwave until warmed through. Avoid leaving it out at room temperature for more than two hours, as this can lead to food safety concerns.
Expert Tips for Perfect Fried Rice With Egg And Vegetables
- Use day-old rice: Freshly cooked rice is too moist and can become mushy. Day-old rice is drier and holds up better in fried rice.
- Keep it hot: Make sure your wok or skillet is very hot to achieve that desirable stir-fry sear.
- Don’t overcook the vegetables: You want them tender but still slightly crisp for the best texture.
- Experiment with flavors: Try adding a splash of vinegar or a dash of chili sauce for a kick.
Delicious Variations
- Protein Boost: Add cooked shrimp, chicken, or tofu for added protein.
- Spicy Twist: Add diced chili peppers or a splash of sriracha for some heat.
- Additional Veggies: Incorporate bell peppers, snap peas, or broccoli based on your preference.
Frequently Asked Questions
-
Can I use different types of rice?
Yes, while jasmine rice is ideal, you can substitute with basmati or brown rice. Just ensure that the rice is cooked and cooled before frying. -
What if I don’t have sesame oil?
You can use vegetable oil or olive oil in place of sesame oil, though you will miss out on that signature flavor. -
How can I make it vegetarian?
This recipe is already vegetarian. Just make sure your soy sauce is gluten-free if that’s a dietary requirement. -
Can I freeze fried rice?
Yes, you can freeze fried rice for up to 2 months. Thaw in the refrigerator before reheating. -
What’s the best way to reheat fried rice?
The best method is to reheat in a skillet over medium heat, adding a splash of water to help steam it back to life.
Conclusion
Fried rice with egg and vegetables is a fantastic weeknight dinner option that balances flavor, convenience, and nutrition. Whether you’re using up leftover rice or simply looking for a quick, hearty dish, this recipe is sure to become a go-to favorite. Try it tonight, and enjoy the delightful aroma and taste that fills your kitchen!
Print
Fried Rice with Egg and Vegetables
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish combining jasmine rice, fresh vegetables, and eggs, seasoned to perfection.
Ingredients
- 2 cups day-old jasmine rice
- 2 eggs
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Heat a wok or large skillet over high heat until very hot.
- Add sesame oil and swirl to coat. Add garlic and ginger, stir-frying for about 30 seconds.
- Push the garlic and ginger to the side, then pour in the beaten eggs. Scramble until just set, then mix with the garlic and ginger. Add the diced carrots and frozen peas, stir-frying for 2-3 minutes until the vegetables are tender. Add the cold rice, breaking up clumps with a spatula.
- Pour in soy sauce, mixing everything thoroughly until heated through. Season with salt and pepper to taste. Serve hot.
Notes
Use day-old rice for the best texture. Keep your skillet hot while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
