Veggie Fried Rice with Egg is more than a quick dinner—it’s a flavor-packed comfort food you can make in 30 minutes or less. Whether you’re clearing out the fridge or craving a warm bowl of savory rice, this dish delivers. In this guide, I’ll walk you through exactly how to make it—from pantry ingredients and cooking techniques to helpful variations using frozen or no vegetables at all. Plus, we’ll tackle common questions and storage tips so you can master this go-to favorite at home.
Table of Contents
Table of Contents
Why Veggie Fried Rice with Egg Is a Family Favorite
The Story Behind My Veggie Fried Rice with Egg
I’m Samiya El Khoury, and this dish is close to my heart. Raised in Marrakesh and now based in San Diego, I grew up with meals built on love, spice, and purpose. My grandmother believed every grain of rice mattered, and nothing was ever wasted. That spirit carried over when I created this Veggie Fried Rice with Egg recipe—born out of simplicity, seasoned by tradition, and adapted to my California lifestyle.
One day I had cold rice, leftover veggies, and a couple of eggs. I heated a pan, scrambled the eggs, sautéed the vegetables, and added rice. The result? A fragrant, satisfying bowl that reminded me why I cook—to connect, to create, and to share.
This dish is now a staple in my kitchen. Just like Garlic Butter Chicken Bites with Rice or Honey BBQ Chicken and Rice, it feels like home in every bite.
Why This Dish Works for Busy Weeknights
Time-saving, flexible, and filling—this recipe checks all the boxes. You don’t need special ingredients. In fact, you likely have everything already. Using day-old rice gives you the best texture, and even frozen vegetables work beautifully.
The entire dish cooks in one pan, similar to One Pot Taco Pasta, making cleanup easy. And just like my Garlic Butter Noodles, this fried rice offers bold flavor with minimal fuss.
If you’re new to stir-frying, check out this helpful guide to stir-frying techniques from Serious Eats—it breaks it down clearly for home cooks.
How to Make Veggie Fried Rice with Egg Step by Step
Essential Ingredients
Let’s look at what you’ll need. Feel free to mix and match vegetables based on what you love or have on hand.
| Ingredient | Purpose |
|---|---|
| 2 cups day-old rice (preferably jasmine) | Firm texture; prevents clumping |
| 2 large eggs | Protein and richness |
| 1 cup mixed vegetables | Adds color, texture, nutrients |
| 2 tablespoons soy sauce | Umami depth |
| 2 cloves garlic, minced | Savory aroma |
| 2 green onions, sliced | Fresh, peppery finish |
Need a gluten-free swap? Use tamari instead of soy sauce (source).
Step-by-Step Cooking Method
- Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat.
- Crack eggs into the pan, scramble quickly, and set aside.
- Add another tablespoon of oil. Sauté garlic for 30 seconds.
- Toss in vegetables and stir-fry for 3–4 minutes.
- Add rice and break up clumps with a spatula. Let it sit briefly to get slightly crispy.
- Drizzle soy sauce around the edge of the pan (this helps distribute evenly).
- Return the eggs to the pan and mix everything well.
- Stir in green onions and a few drops of sesame oil before serving.
The results? Hot, slightly crisp rice with soft eggs and vibrant veggies—much like Teriyaki Salmon Rice Bowls in terms of harmony and balance.
Variations of Egg Fried Rice with Vegetables
How to Make Fried Rice with Egg, No Veggies
Sometimes all you have is rice and eggs—and that’s okay.
- Use extra eggs (3 instead of 2) for more richness.
- Add garlic and soy sauce to deepen the flavor.
- Top with green onions or sesame seeds if available.
This simplified version is still delicious and reminds me of the minimalist comfort of Vietnamese Garlic Noodles.
How to Make Egg Fried Rice with Frozen Veggies
Frozen vegetables are a lifesaver. Here’s how to use them correctly:
- Don’t thaw. Toss directly into hot oil.
- Stir-fry until water evaporates.
- Then proceed with rice, eggs, and seasoning.
This method prevents sogginess. I use it often when making my Creamy Cajun Chicken on busy nights.
Not sure about frozen veggie quality? This Vegetable Storage Guide from EatRight can help you choose wisely.
Tips for the Best Fried Rice with Veggies and Eggs
Common Mistakes to Avoid
- Using fresh rice – It steams and clumps. Use day-old rice.
- Overloading the pan – Leads to steaming instead of frying.
- Too much soy sauce – Makes it salty and soggy.
Want more ideas? My Lemon Pepper Shrimp Orzo shares similar balance tips between flavor and texture.
Storage, Reheating & Meal Prep
Store leftovers in an airtight container for 3–4 days.
To reheat:
- Add a splash of water.
- Heat in a nonstick pan for best texture.
- Microwave works too but may lose crispness.
Fried rice also freezes well. Portion into bags and lay flat for quick thawing.
For more freezer-friendly tips, see my guide in Freezer-Friendly Soup Recipes.
Frequently Asked Questions
How to make fried rice with egg, no veggies?
Scramble eggs, sauté garlic, add cold rice and soy sauce. Stir together and finish with green onions.
How to make veggie fried rice with egg?
Scramble eggs separately. Stir-fry vegetables, add rice, then combine with eggs and soy sauce. Cook on high heat.
How to make egg fried rice with frozen veggies?
Toss frozen veggies into hot oil. Stir-fry to evaporate moisture. Add rice, eggs, soy sauce. Stir and serve.
How to make fried rice with veggies and eggs?
Use day-old rice. Cook eggs first, stir-fry veggies, then mix with rice and seasonings for balance.
Conclusion
Veggie Fried Rice with Egg is proof that simple ingredients can create unforgettable meals. It’s fast, flexible, and deeply satisfying. Whether you’re cooking with fresh produce, frozen veggies, or just eggs and rice, this dish always delivers.
Like my other easy meals—Sheet Pan Sausage, Potatoes & Green Beans or Garlic Butter Chicken Bites—this one’s built to suit real life: busy, flavorful, and full of heart.
So next time you’re staring at a container of leftover rice, remember this: you’re only 20 minutes away from something better than takeout.
Veggie Fried Rice with Egg
Ingredients
Equipment
Method
- Break up cold rice clumps with clean hands or a fork so the grains separate.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add eggs, scramble quickly until just set, then slide onto a plate.
- Add remaining 1 tbsp oil. Add garlic (and ginger if using) and stir for 20–30 seconds.
- Add mixed vegetables and stir-fry 3–4 minutes, until hot and slightly tender. If using frozen veggies, cook until the extra moisture cooks off.
- Add rice and press it into the pan. Let it cook 30–45 seconds, then toss and repeat once to get light toasted edges.
- Drizzle soy sauce around the edge of the pan, then toss well so the rice colors evenly.
- Return eggs to the pan and toss to combine. Add green onion whites, salt, and pepper. Cook 30 seconds.
- Turn off heat. Stir in sesame oil and top with green onion greens. Serve hot.