Main Course

Vegetarian Egg Fried Rice

Name: Vegetarian Egg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 3 cup cooked rice cold, day-old; 3 pcs large egg; 1 tbsp sesame oil; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 2 tbsp vegetable oil; 0.5 pcs yellow onion diced; 2 clove garlic minced; 1 pcs carrot finely diced; 0.5 cup frozen pea; 2 pcs green onion sliced

This quick and easy vegetarian egg fried rice is a perfect weeknight meal. Fluffy rice, scrambled eggs, and colorful vegetables are stir-fried in a savory sauce. It's a satisfying dish that comes together in minutes.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 461 kcal

Vegetarian

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 cupcooked rice, cold, day-old
3 pcslarge egg
1 tbspsesame oil
2 tbspvegetable oil
0.5 pcsyellow onion, diced
2 clovegarlic, minced
1 pcscarrot, finely diced
0.5 cupfrozen pea

sauce

3 tbspsoy sauce
1 tbsprice vinegar
1 tspsugar

garnish

2 pcsgreen onion, sliced

Equipment

wok · spatula · skillet · small bowl

The method

Step by step

1
Whisk the large eggs in a small bowl until well combined.
About 1 min
2
In another small bowl, whisk together the soy sauce, rice vinegar, and sugar for the sauce.
About 1 min
3
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure your wok or skillet is hot enough before adding ingredients for a good stir-fry.
4
Pour in the whisked eggs and scramble them, breaking them into small pieces as they cook. Remove the cooked eggs from the wok and set aside.
About 2 min
Cook’s note: Don't overcook the eggs; they should still be slightly soft.
5
Add the remaining vegetable oil to the wok.
6
Add the yellow onion, garlic, and carrot to the wok and stir-fry for 2-3 minutes until the onion is translucent and the carrots are slightly tender-crisp.
About 3 min
7
Add the cold cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
About 3 min
Cook’s note: Using day-old, cold rice prevents it from clumping and becoming mushy.
8
Stir in the frozen peas and the cooked eggs.
About 1 min
9
Pour the prepared sauce over the rice mixture and stir-fry for another 1-2 minutes until everything is well combined and coated.
About 2 min
10
Remove from heat, drizzle with sesame oil, and garnish with green onion before serving immediately.
About 1 min

Per serving

Nutrition

70%Score

Calories: 460.9kcal
Protein: 12.5g
Carbs: 67.1g
Fat: 15.5g
Fibre: 3.6g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover egg fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or stir-fry in a pan with a little oil until heated through.