Egg and Vegetable Fried Rice


This quick egg and veg fried rice can be served as a side dish or double the quantities for a main. Packed with vegetables and protein, it is healthy and filling.

Egg and vege fried rice

Egg and vegetable fried rice

A quick and easy recipe for egg and vegetable fried rice.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 412 kcal


  • 4 large eggs
  • 2 tbsp cooking oil (peanut, olive or sunflower)
  • 3 scallions (thinly sliced)
  • cups frozen mixed vegetables
  • 4 cups cooked rice
  • 2 tbsp soy sauce
  • 1 tsp sesame oil


  • Heat a drizzle of cooking oil in a large fry pan or wok over a medium heat.
  • Crack the eggs into a small bowl and beat.
  • Add eggs to pan, and scramble until starting to cook through (approx. 2 minutes). Remove from the pan and set aside (they will be added back to the pan to complete cooking, so don’t worry if they are not completely cooked).
  • Add another drizzle of oil to the pan and increase heat to high.
  • When the oil is hot add the scallions and mixed vegetables and stir fry for 2-3 minutes until starting to soften.
  • Add the cooked rice to the pan and continue stir-frying for another 2-3 minutes.
  • Add the scrambled eggs back into the pan with the rice and vegetables, and the soy sauce and sesame oil. Stir to combine and cook through (approx. 2 minutes).