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Easy 15-Minute Veggie Egg Fried Rice Recipe for Busy Food Lovers

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A quick and delicious fried rice recipe packed with colorful vegetables and protein, perfect for busy days.

Ingredients

Base

  • 2 cups cooked rice (Use day-old rice for best texture)
  • 2 large eggs (Lightly beaten)
  • 1 cup carrots (Finely diced)
  • 1 cup green peas (Fresh or frozen)
  • 1 cup bell peppers (Colorful varieties)
  • 2 stalks green onions (Thinly sliced)
  • 2 cloves garlic (Minced)
  • 2 tablespoons soy sauce (Adjust to taste)
  • 1 tablespoon sesame oil (For cooking)
  • to taste salt
  • to taste pepper
  • 1/2 cup frozen corn (Optional)
  • 1 teaspoon chili flakes (Optional, for heat)
  • 1 cup tofu or cooked chicken (Optional, for protein)

Instructions 

  • Heat sesame oil in a large skillet or wok over medium-high heat.
  • Add garlic and diced vegetables; stir-fry for 3-4 minutes until tender.
  • Push vegetables to the side, scramble eggs in the same pan, then mix with vegetables.
  • Add cooked rice, soy sauce, chili flakes, and optional protein; stir well to combine and heat through.
  • Season with salt and pepper to taste, garnish with sliced green onions, and serve hot.

Notes

Use day-old rice for best texture and flavor.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Asian
Keyword: Fried Rice