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Veggie Fried Rice


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  • 3 tbsp. vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 2 carrots, peeled and diced
  • 1 medium onion, diced
  • 1 cup frozen peas
  • 1 cup bean sprouts
  • 3 green onions, chopped
  • 4 cups cold cooked rice*
  • 3 tbsp. low-sodium soy sauce
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste


Adapted from


Step 1

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the eggs. Cook, stirring until they are lightly scrambled but not dry. Transfer the eggs to a plate and set aside. Wipe out the pan and return to the heat.

Add the remaining 2 tablespoons of oil to the pan. Add the carrots and onion to the pan. Cook, stirring occasionally, until the veggies are slightly tender, about 5 minutes. Stir in the peas, bean sprouts, and green onions. Cook briefly, about 1 minute. Add the rice to the pan and stir, breaking up the clumps. Stir in the soy sauce, salt, and pepper to taste. Continue to cook, stirring occasionally, until completely warmed through. Stir in the eggs. Serve immediately.

*Do not be tempted to try and use freshly cooked rice. You’ll end up with a gloppy mess, or so I’ve been told (and read many times). I tend to cook the rice in the morning while I’m eating breakfast and making my lunch so that it’s ready to go for dinner that night.

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