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Vegetarian, Busy evenings

Fried rice with vegetables and egg

Fried rice with vegetables and egg is a complete dish for 4 people, ready in 25 minutes, rated very easy, for about €1.30 per person. The secret to getting it right is using rice cooked the day before and chilled, which fries into separate grains instead of clumping.

Day old rice, a few vegetables, scrambled eggs and a splash of soy sauce, that's your express wok dinner.

Fried rice with vegetables and egg
Total time
25 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall, Winter
The kids
They generally like it

This fried rice plays on contrast, crisp carrots and peas, soft scrambled eggs, and rice that separates into distinct grains thanks to a splash of soy sauce that seasons everything without weighing it down. It's a dish you cook in a skillet or wok over high heat, ready in just minutes once the vegetables are chopped.

It's the perfect dinner for a rushed weeknight, especially when you have leftover rice sitting in the fridge. Kids tend to like it because it's mild and colorful, and the whole family can swap in whatever vegetables are on hand. Mon Chou turns simple leftovers into a real meal, with nothing wasted.

The ingredients

4 people

Pantry

  • Cold cooked rice (leftovers) 600 g
  • Soy sauceoften in the pantry 4 tbsp
  • Oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Eggs 4
  • Chives 1 sprigs

Frozen foods

  • Frozen peas 150 g

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Cut the carrots into small dice and the onion into thin strips.

    The smaller the dice, the faster they cook over high heat.

  2. Heat half the oil in a wok or large skillet and stir fry the carrots and onion. 5 min

    Keep the heat high and keep stirring, the seared vegetables stay crisp.

  3. Add the peas, then push the vegetables to the side and pour in the beaten eggs to scramble them. 3 min

    Let the eggs set for a few seconds before stirring, they stay soft.

  4. Add the crumbled rice with the rest of the oil and stir fry over high heat. 5 min

    Break up the clumps of rice with the back of a spatula before adding it.

  5. Drizzle with soy sauce, add pepper and sprinkle with chives.

    Pour the soy sauce along the edge of the pan, it caramelizes on contact with the hot metal.

Our tips to get it right

  • Keep the heat high from start to finish, that's what gives fried rice its signature slightly charred flavor and keeps the vegetables from releasing water.
  • Crack the eggs into a separate bowl and whisk them quickly before pouring them in, they cook more evenly and stay soft.
  • Don't crowd your pan, if you double the recipe, fry the rice in two batches to keep the grains nicely separated.

The variations

  • Swap the peas for sweet corn or diced bell pepper for different colors and textures.
  • For a vegetarian version, keep the recipe as is, it's already vegetarian thanks to the eggs standing in for meat.
  • For picky kids, finely chop the vegetables before cooking so they blend into the rice without being noticed.

What to serve it with

  • A light miso soup starter
  • Spring rolls or egg rolls
  • Plain green tea

Storage

This fried rice keeps for 2 to 3 days in the fridge in an airtight container. Reheat it in a skillet over high heat for a few minutes, with a splash of oil to bring back some crispness. You can freeze it, but the eggs lose a bit of their softness after thawing.

Questions about this dish

Can you make this fried rice with freshly cooked rice?

You can, but the result will be stickier. Day old rice, cold and slightly dried out, separates much better once fried.

What kind of rice works best for this dish?

Long grain rice like basmati or Thai jasmine rice works perfectly. Avoid short grain or sticky rice, it clumps too much for frying.

Can you prep the vegetables ahead of time?

Yes, you can chop the carrots and onion the day before and keep them in a sealed container in the fridge. This speeds up prep a lot on the night you cook.

Can you substitute the soy sauce if you don't have any?

You can use fish sauce or a mix of salt and a little broth, but the flavor will differ. Soy sauce remains the closest base to classic fried rice.

How long does it take to make a fried rice with vegetables and scrambled egg?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a fried rice with vegetables and scrambled egg?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fried rice with vegetables and scrambled egg cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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