Veggie Egg Fried Rice Recipe with Garlic and Soy

Simple, quick and easy egg fried rice recipe! A wonderful side dish that also works as a satisfying meal on its own.

Vegetable Fried Rice With Egg

This easy egg fried rice is a fast, flavorful dish that’s perfect any time you want something simple yet satisfying. It’s a great way to use leftover rice and comes together with a few pantry staples and frozen vegetables. I often enjoy it chilled straight from the fridge on hot days — it keeps well and tastes just as good cold as it does warm. Packed with peas, carrots, onion and scrambled eggs, this fried rice is nourishing, filling and ready in minutes.

Other side dishes you will love:

• Rice pilaf with chicken
• Rice with mushrooms and chicken liver
• Yellow beans with garlic and dill
• Couscous with roasted veggies
• Broccoli cheese casserole

With just a handful of ingredients you can make restaurant-style fried rice at home. This version uses simple vegetables and eggs, flavored with garlic and soy sauce. The peas give a pleasant pop of texture while the soy sauce brings savory depth. It’s economical, quick to prepare and easy to scale up for more servings.

Easy Egg Fried Rice

Ingredients

Gather rice, water, a medium onion, carrots and peas. You’ll also need garlic, soy sauce, eggs and a little oil for sautéing.

• 2 cups white rice
• 8 cups water
• 1 medium onion, chopped
• 2/3 cup frozen diced carrots
• 2/3 cup frozen peas
• 4–5 garlic cloves, smashed
• 4 tablespoons vegetable oil, divided
• 2 large eggs, beaten
• 1 teaspoon soy sauce (or to taste)
• Salt and pepper to taste
• Fresh parsley to garnish (optional)

Equipment

• Medium saucepan with lid
• Wok or non-stick skillet
• Spatula

Instructions

• Bring the water to a boil in a saucepan. Add the rice, reduce heat, simmer 15 minutes, then cover and let rest.
• Heat 2 tablespoons of oil in a wok or large skillet. Add the chopped onion and sauté until translucent.
• Add the diced carrots and sauté for about 2 minutes.
• Add the peas and smashed garlic, cooking another 2 minutes until the vegetables are heated through.
• Create a well in the center of the pan, pour in the beaten eggs and scramble them until just set, then fold the vegetables into the eggs.
• Push the egg-vegetable mixture to the side, heat the remaining 2 tablespoons of oil, add the cooked rice and stir-fry for about 5 minutes until the rice is heated, slightly firm and starting to fry.
• Combine the rice with the egg-vegetable mixture, season with salt and pepper, then add soy sauce and mix until everything is evenly coated.
• Adjust seasoning to taste. Serve warm as a side or main dish, or chill and enjoy cold.

Tips: Day-old rice works best for fried rice because it’s drier and fries more easily. If using freshly cooked rice, spread it on a tray to cool and dry briefly before frying. Feel free to add cooked protein like chicken, shrimp or tofu for a heartier meal.

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