20-Minute Vegetable Fried Rice with Eggs

Fried rice exists to use up cooked rice, and it is better with day-old rice than fresh: grains that have dried out a little in the fridge fry up separate instead of clumping. If you cook rice for the week, this is the fastest dinner you can make from it.

Peas, carrots and corn are the usual mix, but almost any small-cut vegetable works. The key is a hot pan and everything prepped before you start, because the cooking takes about eight minutes.

Leftover rice safety

Cool cooked rice quickly, refrigerate it within about an hour or two, and use it within a few days. Reheat fried rice until it is steaming hot all the way through.

20-Minute Vegetable Fried Rice with Eggs

Fried rice exists to use up cooked rice, and it is better with day-old rice than fresh: grains that have dried out a little in the fridge fry up separate instead of clumping. If you cook rice for the week, this is the fastest dinner you can make from it.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp neutral oil divided
• 3 large organic eggs beaten with a pinch of salt
• 3 green onions sliced, whites and greens separated
• 2 cloves garlic minced
• 1 cup frozen peas and carrots no need to thaw
• 1/2 cup corn kernels frozen or fresh
• 3 cups cooked rice cold, preferably 1 day old
• 2 tbsp soy sauce plus more to taste
• 1 tsp toasted sesame oil
• 1/4 tsp white or black pepper

Method

 

1. Break up any clumps in the cold rice with your fingers so the grains are separate.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the eggs and stir gently until just set but still soft, about 1 minute. Transfer to a plate.
3. Add the remaining oil, the green onion whites and the garlic. Stir for 30 seconds.
4. Add the peas, carrots and corn and stir-fry for 2–3 minutes until hot.
5. Add the rice and spread it across the pan. Let it sit for 1 minute so some grains toast, then toss and repeat for 3–4 minutes until the rice is hot throughout.
6. Drizzle the soy sauce around the edge of the pan, add the sesame oil and pepper, and toss. Return the eggs, breaking them into pieces, add the green onion tops, and serve.

Notes

• Freshly cooked rice will turn mushy. If it is all you have, spread it on a tray and refrigerate it uncovered for 30 minutes first.
• Use the largest pan you own; crowding steams the rice instead of frying it.

Building flavor without extra sauce

It is tempting to keep adding soy sauce until the rice looks brown, but that makes it salty and wet. Flavor comes from other places: the toasted grains that sit undisturbed against the hot pan, the garlic and green onion whites cooked in the oil, and a few drops of sesame oil at the end. A small handful of chopped cilantro or a squeeze of lime just before serving brightens the whole pan. If you like heat, put chili crisp or sriracha on the table so everyone can add their own.

Storage

Refrigerate leftovers in a shallow container for up to 3 days and reheat in a hot skillet with a teaspoon of oil until steaming.

FAQ

Can I make it without eggs?

Yes. Add a handful of diced firm tofu instead, and the dish becomes vegan.

Why add soy sauce at the edge of the pan?

It sizzles on the hot metal and caramelizes slightly before it coats the rice, which adds flavor.

Ingredient swaps

• Add diced cooked chicken, shrimp or tofu with the rice.
• Use brown rice, jasmine rice or even cooked quinoa.
• Swap soy sauce for tamari or coconut aminos.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.