← Back to the recipe

Print: Vegetable and Egg Fried Rice

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Fried Rice · Vegetable and Egg

Vegetable and Egg Fried Rice

A colorful, meatless fried rice packed with broccoli, bell pepper, carrot and peas, plus plenty of scrambled egg. Clears out the crisper drawer in 25 minutes.

Scan for the recipe
Prep
12 min
Cook
13 min
Total
25 min
Serves
4
Level
Easy

Ingredients

  • 4 cups cooked white rice, cold, ideally a day old
  • 4 large eggs
  • 1 pinch kosher salt
  • 3 tbsp vegetable oil, divided
  • 1 small onion, diced
  • 1 medium carrot, diced small
  • 1 cup broccoli florets, cut small
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 3 green onions, sliced, whites and greens kept separate
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp toasted sesame oil

Steps

  1. Break up the cold rice with your hands so there are no clumps.
  2. Beat the eggs with a pinch of salt.
  3. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat. Add the eggs and scramble until just set.
  4. Move the eggs to a plate.
  5. Add 1 tablespoon oil, the onion and carrot and stir-fry until the carrot starts to soften.
  6. Add the broccoli and bell pepper and stir-fry until crisp-tender.
  7. Add the peas, garlic and green onion whites and stir-fry until fragrant.
  8. Push the vegetables to the sides and add the last tablespoon of oil to the center.
  9. Add the rice and spread it out. Let it sit undisturbed for a minute, then toss with the vegetables. Repeat until the rice is hot and lightly crisp.
  10. Drizzle the soy sauce and hoisin around the edge of the pan and toss to coat.
  11. Return the eggs, breaking them into pieces, add the green onion greens and sesame oil and toss until hot.

Tip: Cut the vegetables small and about the same size so they cook in the same time.

Tip: Refrigerate cooked rice within 2 hours of cooking it.

Tip: Add cubed firm tofu with the broccoli for extra protein.

Storage: Refrigerate within 2 hours, up to 3 days. Reheat until steaming hot all the way through.

Estimated nutrition per serving: 450 calories · protein 15 g · carbohydrates 60 g · fiber 5 g · sugars 6 g · fat 17 g (saturated 3.5 g) · sodium 880 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.