Vegetable Egg Fried Rice
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Servings
- about 3 servings
Categories
- Main Course
- Chinese
- Easy
Dietary
- Dairy-free
- Nut-free
Allergens
- Contains or may contain: Eggs
- Soybeans
- Crustacean Shellfish
- Sesame.
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This flavorful dish combines fluffy rice, vibrant mixed vegetables, and scrambled eggs, all seasoned with a savory blend of soy sauce and sesame oil.
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Ingredients
- 2 cups of rice, white, cooked and cooled (preferably leftover rice)
- 2 eggs, lightly beaten
- 1 cup of mixed vegetables, (carrots, peas, corn, and chopped bell peppers)
- 3 green onions (salad onions), thinly sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce, optional
- 1 tablespoon of Vegetable oil
- 1 tablespoon of sesame oil
- salt and pepper, to taste
Instructions
Heat Heat vegetable oil in a large skillet or wok over medium-high heat.
Stir fry Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are slightly tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
Combine the cooked vegetables with the scrambled eggs in the skillet.
Add the cooked and cooled rice to the skillet. Break up any clumps and mix well with the vegetables and eggs.
Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir to evenly coat the rice with the sauces.
Add sesame oil, sliced green onions, salt, and pepper. Continue to stir-fry for an additional 2-3 minutes until everything is well combined and heated through.
Taste and adjust the seasoning if necessary.
Garnish and serve Serve the Vegetable Egg Fried Rice hot, garnished with additional green onions if desired.
