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Bowl of homemade egg fried rice garnished with vegetables and herbs

Homemade Egg Fried Rice

A quick and delicious one-pan dish that turns leftover rice into a comforting meal, perfect for the whole family.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use cold, leftover rice for best results.
  • 2 pieces eggs Scramble until fully cooked.
  • 1 cup mixed vegetables (carrots, peas, corn) You can vary the veggies as per your taste.
  • 2 tablespoons soy sauce Feel free to substitute with tamari or coconut aminos for variations.
  • 2 tablespoons oil For cooking.
  • Salt and pepper to taste
  • Green onions for garnish (optional) Chop and sprinkle on top before serving.

Method
 

Cooking
  1. Heat oil in a pan over medium heat.
  2. Scramble the eggs until fully cooked, then remove them from the pan.
  3. In the same pan, add the mixed vegetables and stir-fry for a few minutes.
  4. Add the cooked rice and soy sauce, mixing well.
  5. Stir in the scrambled eggs and season with salt and pepper.
  6. Cook everything together for another few minutes until heated through.
  7. Garnish with chopped green onions if desired, and serve hot.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to a month. For variations, omit the eggs for a vegan version or add chili flakes for spice.