You know those nights when you’re staring into the fridge, wondering what to whip up in a hurry? That’s when my simple veggie fried rice with scrambled egg saves the day. I swear by this recipe – it’s my 20-minute miracle meal that never fails to satisfy. Just last Tuesday, I came home exhausted after work, raided my veggie drawer, and had this golden, eggy goodness ready before my takeout app could even load. The best part? That glorious sizzle when the rice hits the hot pan, the way the soy sauce caramelizes on the grains, and those fluffy scrambled eggs that make every bite feel like comfort food. It’s the kind of dish that proves quick meals don’t have to be boring.
Why You’ll Love This Simple Veggie Fried Rice with Scrambled Egg
Listen, I know what you’re thinking – “fried rice again?” But trust me, this version is different. It’s the kind of recipe that becomes your kitchen best friend because:
- It’s crazy fast – I timed myself last week and had it ready in 18 minutes flat (yes, I’m that person who checks the clock while cooking). Perfect when you’re hangry and need food NOW.
- Your fridge becomes the ingredient list – That sad half-carrot? Those lonely peas in the freezer? They all get a delicious second life here. I’ve even tossed in leftover broccoli stems when I was feeling extra thrifty.
- It’s secretly healthy – Between the eggs for protein and all those colorful veggies, you’re basically eating a rainbow. My kids don’t even realize they’re getting their vitamins when I make this!
- Your wallet will thank you – No fancy ingredients needed. Just rice, eggs, whatever veggies you’ve got, and a few pantry staples. I’ve fed my whole family for less than the cost of one takeout order.
Honestly, once you try this version, you’ll wonder why you ever dialed for delivery.
Ingredients for Simple Veggie Fried Rice with Scrambled Egg
Okay, let’s talk ingredients! This is where the magic starts. I’ve made this recipe so many times I could probably do it in my sleep, but I still measure everything carefully – except maybe the sesame oil, because who can resist that extra drizzle? Here’s what you’ll need:
The Fried Rice Base:
- 2 cups cooked rice – Day-old is best (that slightly dried-out texture makes perfect fried rice). If you’re in a pinch, spread fresh rice on a baking sheet to dry for 30 minutes.
- 2 tbsp vegetable oil – Divided between cooking the eggs and veggies. I use canola, but any neutral oil works.
- 2 eggs – Lightly beaten with a fork until just combined. Don’t overmix – those little white streaks make fluffier scrambled eggs!
The Veggie Mix-Ins:
- 1/2 cup diced carrots – About 1 medium carrot. I like small cubes so they cook fast.
- 1/2 cup peas – Fresh or frozen (no need to thaw if frozen – they’ll cook right in the pan).
- 1 green onion – Chopped, with the white and green parts separated (we’ll use both at different times).
The Flavor Boosters:
- 2 tbsp soy sauce – Regular or low-sodium. For gluten-free, try tamari – it works great in this just like in other stir-fries.
- 1 tsp sesame oil – The secret weapon! Adds that authentic takeout flavor. Toast it lightly at the end for extra aroma.
See? Nothing fancy, just good, honest ingredients that come together into something greater than the sum of their parts. Now let’s get cooking!
How to Make Simple Veggie Fried Rice with Scrambled Egg
Alright, let’s get cooking! I’ve made this simple veggie fried rice so many times I could probably do it blindfolded (though I don’t recommend trying that with hot oil). The key is moving quickly and not overthinking it. Just follow these steps, and you’ll have golden, fluffy fried rice with perfect scrambled eggs in no time.
Step 1: Scramble the Eggs
First things first – the eggs! Crack them into a bowl and give them a quick whisk with a fork. You want them just combined, not beaten to death – those little streaks of white and yolk make for fluffier scrambled eggs. Heat 1 tbsp oil in your pan over medium-high until it shimmers (test it by flicking a drop of water – if it sizzles, you’re good). Pour in the eggs and let them set for about 10 seconds before gently pushing them around with your spatula. Here’s my secret: take them off the heat when they’re still slightly wet-looking – they’ll keep cooking from residual heat, and this prevents that rubbery texture nobody wants.
Step 2: Stir-Fry the Vegetables
Now for the veggies! Add the remaining oil to the same pan (no need to wash it – those little egg bits add flavor). Toss in your carrots and peas, stirring constantly. You want them tender-crisp, about 2-3 minutes. If you’re feeling fancy, throw in some diced bell peppers or corn – I do this all the time when I want extra color. The trick here is high heat and quick movement – that’s what gives you those perfect slightly charred edges without mushy vegetables. And don’t crowd the pan! Too many veggies at once will steam instead of fry.
Once your veggies are ready, push them to one side and add the rice. Break up any clumps with your spatula – day-old rice tends to stick together, but a little patience here pays off. Let the rice sit for about 30 seconds before stirring to get those delicious crispy bits at the bottom. That’s the good stuff right there! Pour in the soy sauce and sesame oil, give everything a good toss, then return the eggs to the pan. A final sprinkle of green onions, and boom – you’ve got restaurant-quality fried rice in less time than it takes to watch an episode of your favorite cooking show.
Pro tip: For extra crispiness, press the rice down gently with your spatula and let it cook undisturbed for a minute before serving. It creates those irresistible toasted bits that make this just as good as shrimp fried rice, but vegetarian-friendly!
Tips for Perfect Simple Veggie Fried Rice
Let me let you in on my fried rice secrets – the little tricks I’ve picked up after making this dish about a million times (okay, maybe just every week for the past five years). These will take your simple veggie fried rice from “meh” to “more, please!”:
- Cold rice is your friend – Freshly cooked rice steams itself soggy in the pan. I always use day-old rice straight from the fridge. In a pinch? Spread fresh rice on a baking sheet and pop it in the freezer for 15 minutes. Works like a charm!
- Turn up the heat – That sizzle when the rice hits the pan? Music to my ears. Medium-high heat gives you those perfect crispy bits without burning. If your veggies aren’t dancing in the oil, your pan isn’t hot enough.
- Toasted sesame oil magic – Add it at the very end, just before serving. The residual heat wakes up all those nutty flavors without turning bitter. I always do a little extra drizzle at the end because… well, why not?
- Dry rice = happy rice – If your rice looks wet when you take it out of the container, pat it dry with paper towels. Soggy rice makes for mushy fried rice, and nobody wants that!
There you have it – my foolproof tips for veggie fried rice that’ll have everyone asking for seconds. Now go forth and fry with confidence!
Common Questions About Simple Veggie Fried Rice
I get asked about this recipe all the time – it’s like my friends think I’m the fried rice whisperer or something! Here are the questions that pop up most often, along with my tried-and-true answers:
Can I use brown rice instead of white?
Absolutely! Brown rice works great – just remember it’s a bit thirstier than white rice. I usually add an extra splash of water (about 2 tbsp) when cooking it, and let it sit in the fridge overnight to dry out properly. The nutty flavor actually pairs beautifully with the scrambled eggs.
How should I store leftovers?
This fried rice keeps surprisingly well! Just pop it in an airtight container in the fridge for up to 3 days. When reheating, I sprinkle a few drops of water over the top and microwave in 30-second bursts, stirring between each. Pro tip: The sesame oil flavor actually gets better on day two!
Can I add meat to this recipe?
Of course! I often toss in leftover chicken or pork when I have it. Just chop it small and add it when you’re stir-frying the veggies. For a vegetarian protein boost, cubed tofu works wonders – press it dry first so it gets nice and crispy. Honestly, this recipe is like a blank canvas for whatever’s in your fridge.
Nutritional Information
Let me be real with you – I’m no nutritionist, but I do care about what goes into my body (and yours!). The numbers here are ballpark figures because let’s face it – your carrot dice might be smaller than mine, and who measures sesame oil with a ruler? Each generous serving clocks in around:
- 350 calories – Perfect for a satisfying meal without the post-lunch slump
- 45g carbs – Mostly from that beautiful, fluffy rice
- 12g protein – Thank those glorious eggs for keeping you full
Remember, these are estimates – your actual results might vary depending on how heavy-handed you are with the soy sauce (guilty as charged over here!). If you’re counting macros or have dietary needs, I’d recommend plugging your exact ingredients into a good nutrition calculator.
More Easy Dinner Ideas
If you loved this simple veggie fried rice, you’ve gotta try these other quick dinner winners from my kitchen! My easy chicken and rice recipe is another 20-minute miracle that’s become a weeknight staple – it’s got that same comforting vibe but with juicy chicken instead of eggs. For seafood lovers, that shrimp fried rice I mentioned earlier is absolute magic. And when I’m really pressed for time? A simple veggie stir-fry over noodles always saves the day. Honestly, once you’ve got these recipes in your back pocket, takeout just can’t compete!
Simple Veggie Fried Rice with Scrambled Egg
Ingredients
Equipment
Method
- Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
- Add the remaining oil to the pan. Stir-fry the carrots and peas for 2-3 minutes until tender.
- Add the cooked rice and break up any clumps. Stir-fry for 2 minutes.
- Pour in the soy sauce and sesame oil. Mix well.
- Return the scrambled eggs to the pan. Stir to combine.
- Garnish with chopped green onions and serve hot.