Easy Egg Fried Rice (with Vegetables | Multiple Variations)

This easy egg fried rice (with vegetables) is fuss-free, budget-friendly, and ready in under 15 minutes as a side or main! Plus, make endless modifications with your choice of veggies, protein, etc. (tons of recommendations listed below!). Omnivore, vegan, and vegetarian egg fried rice options below!

After a busy few months with deadlines, I’ve enjoyed spending the last couple of weeks sharing simple, low-effort, fuss-free, delicious lunch/dinner ideas. Along with garlic lemon pasta (pasta al limone), a simple healthy vegetable noodle stir-fry, crispy rice paper dumplings, now it’s the turn of this easy egg fried rice recipe – perfect for busy weeknights.

At its most basic, plain egg fried rice is made with cooked rice, eggs, spring onions/scallions, oil, and soy sauce and is ready in minutes. However, you can find regional versions all over, like Thai pineapple fried rice, Korean Kimchi fried rice, Indonesian nasi goreng, etc. The simplicity, no matter which version you make, means this dish is perfect for modifying with protein, veggies, and all sorts of optional add-ins (i.e., a perfect “raid the fridge/pantry” option).

Even better, even the vegetable egg fried rice version mentioned below is ready in under 15 minutes with a fuss-free method and restaurant-quality results! Unlike takeout versions, this homemade fried rice with eggs doesn’t need to be known as “unhealthy” either. With a combination of rice and veggies, with just enough oil and seasoning for flavor without being drenched in fats, this meal is surprisingly packed with fiber and nutrients! Even better, the results are a restaurant-quality, fluffy, slightly dry, flavor-packed, and super versatile dish!

Interested in more delicious rice-based recipes? You might enjoy this Kimchi fried rice, simple breakfast egg fried rice, easy vegetable rice pilaf, or even Greek rice-stuffed vegetables!

The Recipe Ingredients

The “Base” Easy Egg Fried Rice

• Cooked rice: it’s best to use pre-cooked and cooled rice (white rice, jasmine rice, brown rice, etc) for fried rice with eggs, as it has dried out slightly and will hold up to the frying. I recommend using medium or long-grain rice for the best texture (as short-grain can become sticky). You can also use pre-cooked frozen rice (thawed).
• Eggs: use 3 large eggs OR for a vegan egg fried rice, you can use scrambled tofu.
• Aromatics: this easy egg fried rice recipe uses a combination of fresh ginger and garlic (or ginger/garlic paste; I’ve even used dried garlic powder at one point, too) and finely chopped red or green chili (adjust the amount to taste or omit entirely).
• Scallions/spring onion/green onion: I like to use finely chopped scallion greens to garnish the vegetarian egg fried rice.
• Soy sauce: dark soy will add the most flavor, but use low-sodium soy sauce if preferred (I recommend using a combination of both for the best of both worlds). For a gluten-free option, use either tamari or coconut aminos,
• Sesame oil: will add tons of depth of flavor to the Chinese fried rice for a truly moreish dish.
• Oil: you’ll also need a neutral flavored oil for the general frying. I used vegetable oil, but avocado oil would also work. I’ve also previously used peanut oil, which adds more flavor, but tastes terrific. I don’t recommend olive oil, as it has a lower smoke point than recommended for easy egg-fried rice.
• Vinegar: while technically optional, a small amount of either rice vinegar or white vinegar will add further depth to the fried rice. I recommend not skipping it unless necessary.

For Vegetable Fried Rice with Egg

While there are tons of vegetables to choose from when making vegetable egg fried rice, this time I used:

• Peas (fresh or frozen)
• Sweetcorn
• Carrot

To save on prep/cooking time, you could also use frozen mixed vegetables or even steam bags. These will take just a couple of minutes to cook and add to the vegetarian egg fried rice!

You could also use shredded cabbage, onions, zucchini, mushroom, bell peppers, bean sprouts, leek, broccoli, etc.

Avoid using too many watery veggies, as they can make the vegetable egg fried rice mushy.

Optional Add-ins and Variations

Once you have the base recipe sorted, there are tons of ways you can adjust the egg fried rice recipe with extra ingredients, including:

For the Seasoning

• Chili oil: swap out some of the neutral cooking oil for chili oil. Adjust the amount to taste. You could also use chili flakes to garnish.
• Oyster sauce: use some oyster sauce in place of soy sauce for further depth of flavor. Easily found in the Asian section in the grocery store.
• Fish sauce: a small splash of fish sauce will add extra savory depth to the Chinese fried rice (and it won’t taste fishy!)
• MSG: this controversial ingredient may not be for everyone, but add a small pinch if preferred. For an all-natural alternative, you could add some dried mushroom powder.
• Tomato paste: the key is to add enough tomato paste that it adds depth to the rice without making it taste like tomato. I recommend starting with 1 tsp.
• Butter: replace some or all of the stir-fry oil (not the sesame oil) with butter for amazing richness and flavor.

To Add to the Scrambled Eggs and Rice

• Cashews: lightly toasted raw, unsalted cashews will add flavor and texture.
• Sesame seeds: raw or lightly toasted sesame seeds make for a great garnish.
• Water chestnuts/Bamboo shoots: both are popular in Chinese-style egg fried rice.
• Meat: Spam, bacon, Chinese sausage, and ham are popular additions. You can also add shredded beef or chicken (pre-cooked). Add 1/4-1/3 cup finely chopped meat.
• Seafood: shrimp/prawns are a popular addition. I recommend adding 1/4- 1/3 cup. If uncooked, sauté them in a separate pan and add them at the end. If pre-cooked, mix in before serving (just long enough to warm up).
• Plant-based protein: you can add tofu/puffed tofu/tofu crumbles, tempeh, or seitan chick’n.
• Beans: for extra protein, add some beans like kidney beans, etc.
• Tomato: you can make a simple tomato egg fried rice with the addition of 2-3 finely chopped tomatoes.
• Pineapple: fresh pineapple is a popular addition to Thai fried rice.
• Kimchi: refer to this recipe for Kimchi fried rice.
• Nori: finely shredded nori is a delicious addition to the fried rice with eggs.
• Indian fried rice: use tomatoes and peas with garam masala and chili powder. Eggs are optional for this simple fried rice.
• Vegan egg fried rice: use scrambled tofu instead of egg. Otherwise, this recipe is naturally vegan.

How to Make Egg Fried Rice?

This easy egg fried rice recipe relies on pre-cooked, day-old rice (like brown rice, basmati rice, white rice, etc.). However, if you don’t have any, you can cook the rice at this point.

If you’re doing the latter, I recommend using slightly less water when cooking the rice, so it’s slightly more “dry.” Allow it to cool for at least 30 minutes, and then continue with the recipe. The texture won’t be exactly like day-old rice, but it works in a pinch.

Step 1: Mise en Place

First, mince the garlic and ginger. At the same time, chop the scallions.

If you’re planning to make vegetable egg fried rice, you also need to finely slice (or shred) the carrot and thinly slice the chili (remove the seeds for less heat, or leave some or all in based on your desired heat level).

Step 2: Stir Fry the Vegetables

Heat a large wok (or deep skillet if that’s all you have) with the neutral cooking oil over medium-high heat. Once hot, add the garlic, ginger, and scallions and stir fry for 20-30 seconds.

You’ll be able to tell the pan is ready when the oil has become runny and is shimmering.

Then, add the carrots, peas, and sweet corn, and cook for a few minutes (2-3 minutes only) until the vegetables are just becoming tender.

If you want to make plain egg fried rice, simply stir-fry the garlic, ginger, and scallions, then move to the next step. This plain egg fried rice will take just 5 minutes to prepare!

Step 3: Add the Egg and Rice

While the vegetables cook, scramble the eggs in a small bowl until well mixed.

I prefer to do this outside of the wok to get a fully scrambled mixture and to avoid eggshells in the mixture. You can also do this before you even turn on the heat, to avoid accidentally overcooking the vegetables (which need constant stir-frying).

Then add the eggs to the pan and cook for a couple of minutes, until cooked through, stirring constantly.

Then, add the rice and stir-fry for a couple more minutes. Toss the rice often to break up any clumps and make sure it’s in individual grains.

I don’t recommend adding the uncooked egg WITH the rice as it can lead to mushier results. Some methods have you pre-cook the egg first and re-adding it at the end, but this method works just as well!

Step 4: Add the Remaining Ingredients

Finally, add the soy sauce and sesame oil, mix well and give the egg fried rice a taste test. If it needs extra seasoning, do so now. Then serve and enjoy your vegetable fried rice with egg!

What Goes Well with Egg Fried Rice?

While you can easily enjoy this simple egg fried rice alone (especially if adding a protein to the rice, too), there are several side dishes you could also enjoy it with:

• Cucumber salad/Korean cucumber salad.
• Chicken, seitan chick’n or even salmon teriyaki.
• Vegetable dumplings/gyoza.
• Egg rolls (or these crispy rice paper parcels).
• A small omelet.
• Steamed/roasted veggies – like broccolini, green beans, Chinese broccoli, asparagus, sauteed mushrooms, etc.
• Fried seaweed.
• Kimchi.
• Vegetable or shrimp tempura.
• Sweet and sour sauce with your protein of choice (chicken, shrimp, tofu, etc.).
• Grilled pineapple (especially when making Thai pineapple fried rice).
• Crispy onions (to top the vegetable egg fried rice).

Let me know in the comments what your favorite dishes to pair with this fried rice are!

How Make Ahead and Store?

Make ahead: this vegetable fried rice with egg relies on pre-cooked rice, which can be done a day in advance, and stored in an airtight container in the fridge overnight. You could also prepare the entire easy egg-fried rice (minus the egg). Then, when you want to eat it, gently reheat the rice and add the egg and any garnishes.

Store: this dish is best enjoyed immediately, as it’s already using pre-cooked, reheated rice. However, any leftovers could be stored in an airtight container for an extra 2-3 days. Make sure to transfer it to the fridge within 2 hours of cooking it (though the sooner, the better!).

You may also be able to freeze the fried rice, though I haven’t tried.

Reheat: you can use the stovetop or microwave to reheat the dish. You may need a splash of water or vegetable broth to soften the rice again. To safely reheat the rice, ensure it reaches 165ºF/74ºC.

FAQs

Recipe Notes and Tips for Perfect Fried Rice

• Use day-old rice: yes, I know I’ve mentioned this half a dozen times already, but that’s because it’s important. The fresher the rice, the mushier the rice is likely to be.
• Ensure the wok is HOT: I use medium-high heat with plenty of oil and make sure it’s thoroughly pre-heated before adding any ingredients. This will cook the ingredients quickly and provide the classic slightly smoky ‘almost burnt’ flavor of ‘wok hei’ (especially if you add the soy sauce to the pan and not directly over the rice.
• Make sure all the ingredients are prepared: stir-frying rice is a quick affair, so make sure everything is ready to go before you even switch on the heat. Chop the veggies, measure out the sauce ingredients, etc. Basically, have everything ready and within arms reach.
• Use extra oil if needed: to ensure the rice grains are separate, rather than clumping.
• Stir often: unsurprisingly, this stir-fried rice is called so because you stir it constantly while frying. Due to the high heat, you’ll quickly burn the ingredients if you don’t. So make sure you’re working the ingredients well and tossing them between each addition to the wok.
• Don’t add too much sauce: it should flavor the rice without making it ‘wet’ and mushy.
• To quickly cool/dry the rice: spread the rice across a large tray and place in the refrigerator for 20-30 minutes, uncovered.
• For crispy rice: when you first add the rice to the pan, you can allow it to sit, pressing on it to pack it down, and cook for 1-2 minutes. Then flip and repeat. This will slightly char the rice without burning it, for crispy egg fried rice.

More Simple Rice Recipes

• BBQ pulled jackfruit Japanese Donburi bowl
• Healthy Veggie Burrito Bowl (Mexican Rice Bowl)
• Rainbow Vegetarian Bibimbap
• Easy Coconut Rice Recipe
• How To Make Cilantro Lime Rice (Coriander Rice)
• Simple Maqluba (Upside-Down Layered Rice)

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If you try this easy vegetable egg fried rice recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!