Vegetable egg fried rice
Cooked rice, vegetables and eggs come together in a wide skillet with a little soy sauce.
Serving illustration.
Cooked rice, vegetables and eggs come together in a wide skillet with a little soy sauce. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
The ingredient list starts with cooked rice; the estimate does not include cooking and safely chilling rice. Do not cool rice by leaving it out for a long period.
A wide pan is more useful than extra oil. Break up rice clumps before cooking so cold pockets are less likely to remain in the middle.
Before you start
Check the temperature of the reheated dish, not only the pan surface. Soy sauce commonly contains wheat; check the label if needed.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
For this egg dish, check the center reaches 160°F (71°C). The center should be set, without liquid egg.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Vegetable egg fried rice
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare ingredientsUse rice that has been handled and refrigerated safely, not rice left standing at room temperature. Separate clumps with a clean fork. Set out beaten eggs and vegetables.
- Cook vegetablesHeat half the oil in a large skillet over medium heat. Add frozen vegetables and cook according to package guidance, stirring until hot and tender.
- Scramble eggsMove vegetables to one side, add remaining oil and pour beaten eggs into the clear space. Stir to form small curds, then mix with vegetables.
- Add riceAdd rice and soy sauce. Stir and turn thoroughly until the rice and egg mixture is hot throughout. Because this reheats cooked rice, check the dish reaches 165°F (74°C).
- FinishStir in green onion and serve promptly. If the skillet is crowded, cook in batches so the rice can heat evenly.
Make it work for you
The ingredient list starts with cooked rice; the estimate does not include cooking and safely chilling rice. Do not cool rice by leaving it out for a long period. A wide pan is more useful than extra oil. Break up rice clumps before cooking so cold pockets are less likely to remain in the middle.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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