Easy Vegetable Egg Fried Rice

Egg fried rice with peas, carrots, and red onion served on a pink plate, topped with fresh parsley.

This easy vegetable egg fried rice is a quick homemade rice dish made with eggs, cooked rice, onion, peas, and carrot. It comes together fast and is a simple way to turn leftover rice into a satisfying meal or side dish.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 6

Total Time 11

Ingredients

Instructions

Separate 3 eggs, placing the yolks in one bowl and the whites in another. Add the yolks to 1 ½ cups (300 g) cooked rice and mix well until the rice is evenly coated.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add ½ finely chopped yellow onion and cook for about 1 minute until slightly softened.
Stir in ½ chopped carrot, ½ cup (70 g) peas, 1 ½ teaspoons salt, and 1 teaspoon black pepper, then cook for about 2 minutes on medium heat. Transfer the vegetables to a bowl.
In the same pan, heat 1 tablespoon vegetable oil over low heat. Add the rice coated with egg yolks and cook for about 1 minute, stirring gently so the rice heats evenly.
Pour the reserved egg whites into the pan and stir continuously until they are fully cooked, about 1 minute.
Return the cooked vegetables to the pan and stir well until everything is evenly combined.
Transfer the egg fried rice to a serving plate and serve hot.

Notes

Separate the Eggs: I like mixing the egg yolks with the rice before cooking because it coats each grain and gives the fried rice a rich golden color.

Cook the Vegetables Briefly: Cooking the onion, carrot, and peas for only a few minutes keeps them tender while still holding their texture.

Use Cooled Rice: Rice that has cooled slightly works best because the grains stay separate when frying.

Reheating Tip: Leftover fried rice reheats nicely in a pan over medium heat with a small splash of oil.

Nutrition