Craving takeout but short on time? This Asian-style vegetable fried rice with egg delivers all the savory, toasty flavor of your favorite restaurant version — in one skillet and about 20 minutes. Fluffy rice, sweet mixed vegetables, and silky egg ribbons get tossed in a hot pan with soy sauce for a dinner the whole family will devour. For another fast weeknight win, try our juicy chicken patties with herbs.
Ingredients
- 100–150 g (1/2–3/4 cup) rice, cooked
- 400 g (14 oz) frozen mixed vegetables
- 2 tbsp vegetable oil
- 2 eggs
- Salt and black pepper to taste
- Soy sauce to taste
Instructions
- Heat the oil in a skillet and stir-fry the vegetable mix for a few minutes.
- Beat the two eggs into the cooked rice, mix well, and add to the vegetables.
- Stir-fry, tossing constantly, for 8–10 minutes. Season with salt and pepper; add soy sauce if you like.
Tips
Use day-old cooked rice if you can — chilled rice fries up drier and crispier, while freshly cooked rice tends to clump. Pair this dish with our classic stuffed bell peppers or juicy beef meatballs in tomato sour cream sauce for a full weeknight spread.
Keep the pan hot and don’t overcrowd it; constant tossing gives every grain that lightly toasted, takeout-style flavor. Serious Eats has a great guide to stir-frying technique if you want to level up your wok skills.
Season at the end: soy sauce adds both salt and color, so taste first, then drizzle. Cool and refrigerate leftovers promptly — the USDA recommends refrigerating cooked foods within two hours.
Nutrition per 100 g: 90 kcal, 11 g protein, 2.1 g fat, 6.2 g carbs.