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Easy Fried Rice

A quick and savory one-pan dish featuring fluffy rice, soft scrambled eggs, and tender mixed vegetables, perfect for busy weeknights.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 400 kcal

Ingredients
  

Main Ingredients

  • 2 cups cooked rice Use day-old rice for best texture.
  • 2 pieces eggs Can substitute with egg whites for lower fat.
  • 2 tablespoons soy sauce Use low-sodium soy sauce for less sodium.
  • 1 cup mixed vegetables (such as peas and carrots) Frozen peas and carrots work well.
  • 2 tablespoons green onions, chopped Can substitute with chives or mild raw onion.
  • 1 tablespoon vegetable oil Can substitute with canola or light olive oil.

Instructions
 

Preparation

  • Beat the eggs lightly in a bowl. Chop the green onions. Measure out the rice and soy sauce.

Cooking

  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  • Add 1 cup mixed vegetables and stir-fry for 2–3 minutes until tender.
  • Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble until cooked through.
  • Add 2 cups cooked rice and 2 tablespoons soy sauce to the skillet. Stir everything together and fry for another 3–4 minutes until heated through.
  • Stir in 2 tablespoons chopped green onions and mix well. Taste and adjust soy sauce only if needed. Serve hot.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat on the stovetop or in the microwave.
Keyword comfort food, Easy Recipe, Fried Rice, One-Pan Dish, quick meal