LunchDinnerMain Course

Vegetarian Egg Fried Rice

Name: Vegetarian Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300 g cooked rice day-old, cold; 2 pcs egg beaten; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp vegetable oil; 0.5 pcs yellow onion finely diced; 2 clove garlic minced; 0.5 pcs carrot small diced; 0.5 cup frozen peas; 2 pcs green onion sliced; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This quick and easy vegetarian egg fried rice is a perfect weeknight meal. It uses day-old rice, scrambled eggs, and a colorful mix of vegetables for a satisfying dish. Ready in under 30 minutes, it's a great way to use up leftover rice.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 457 kcal

Vegetarian

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

Mise en place

Ingredients

300 gcooked rice, day-old, cold
2 pcsegg, beaten
2 tbspsoy sauce
1 tspsesame oil
1 tbspvegetable oil
0.5 pcsyellow onion, finely diced
2 clovegarlic, minced
0.5 pcscarrot, small diced
0.5 cupfrozen peas
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 pcsgreen onion, sliced

Equipment

skillet · wok · spatula

The method

Step by step

1
Heat half of the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure your wok or skillet is hot enough before adding ingredients to achieve a good stir-fry.
2
Pour in the beaten eggs and scramble them until just cooked through, then remove them from the skillet and set aside.
About 2 min
Cook’s note: Don't overcook the eggs; they will continue to cook slightly when added back to the rice.
3
Add the remaining vegetable oil to the skillet.
4
Add the yellow onion and carrot to the skillet and stir-fry for 3-4 minutes until slightly softened.
About 4 min
5
Add the garlic and stir-fry for another 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the cold cooked rice to the skillet, breaking up any clumps with your spatula.
About 1 min
Cook’s note: Using day-old, cold rice is crucial for good fried rice texture, as it's less sticky.
7
Stir-fry the rice for 3-5 minutes, allowing it to heat through and develop a slight crispness.
About 4 min
8
Stir in the frozen peas, salt, and black pepper.
About 1 min
9
Return the scrambled eggs to the skillet.
10
Pour in the soy sauce and sesame oil, and stir everything together until well combined and heated through.
About 2 min
11
Serve immediately, garnished with the sliced green onion.

Per serving

Nutrition

65%Score

Calories: 456.8kcal
Protein: 14.9g
Carbs: 63.3g
Fat: 15.9g
Fibre: 5.2g
Sugar: 6.6g

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

Keep it good

Storage

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

Reheating

Reheat in a microwave or on the stovetop with a little oil until hot.