Rice & noodles

Vegetable & egg fried rice

Name: Vegetable & egg fried rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese-inspired
Ingredients: 400 g cooked rice, promptly cooled and refrigerated; 2 large eggs; 2 tbsp neutral oil; 1 carrot, finely diced; 100 g frozen peas; 2 spring onions, sliced; 1 tbsp soy sauce; 1 tsp toasted sesame oil

Cold rice separates easily in the pan.

Prep 8 minCook 12 minEasyServes 2

Let’s cook

Vegetable & egg fried rice serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

Get everything ready
Break up any rice clumps. Beat the eggs in a small bowl. Place all ingredients near the stove; this dish moves quickly.
Cook the eggs
Heat 1 teaspoon of the oil in a wide skillet. Scramble the eggs until set, then move to a clean plate.
Stir-fry the vegetables
Add the remaining neutral oil. Cook carrot for 3–4 minutes, then add peas and spring onions for 2 minutes. Use medium-high heat and stir frequently.
Add rice and finish
Add rice, breaking it up with the spatula. Stir-fry 4–5 minutes. Return eggs, add soy sauce and sesame oil, and toss. Heat throughout to 165°F / 74°C. Do not use rice that has been left at room temperature for a prolonged period.

A little kitchen wisdomCold rice separates easily in the pan. Its safety depends on prompt cooling and refrigeration, not simply on being a day old.

Make it your own

Use freshly cooked rice spread briefly on a tray to release steam, then cook straight away. Replace egg with tofu if desired.

Build a skill while you cookFluffy rice, every time →Mise en place: cook without the scramble →A better stir-fry on a home stove →

Kitchen timer · minutes05:00Keep this page open.

Refrigerate perishable leftovers promptly. Read our food storage guide.

Before you cook

The 400 g is cooked rice, not dry rice. Break clumps before cooking, dice carrot small and have all components ready. Use rice promptly cooled and refrigerated; its safety is not established by being a day old.

Troubleshooting & doneness

Use a wide pan and batches if needed; crowding makes wet rice steam. Reheat throughout to 165°F / 74°C. Reheating cannot reliably rescue rice stored unsafely. Discard rice if its storage history is uncertain.

Substitution decisions

Tofu changes the egg texture and should be heated through. Gluten-free tamari can replace standard soy sauce if its label suits your needs; sesame oil remains a sesame allergen. Freshly cooked rice can be used immediately rather than left out for hours.

Safe handling and leftovers

Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.

Sources: safe cooking temperatures and safe food handling.