Egg Fried Rice is a delicious and hearty vegetarian recipe that can be served as a side or as a main dish! No more Chinese takeout when you can make this at home!
This Asian-inspired dish has a variety of veggies and protein that will just get you pumped up throughout the day! Want more breakfast recipes? Why don’t you try making Fluffy Greek Yogurt Pancakes, Sausage Breakfast Casserole, and Apple Pie Coffee Cake?
Homemade Egg Fried Rice Recipe
Egg Fried Rice is a nice dish to make to repurpose leftover white rice, veggies, and any kind of meat. I even intentionally cooked more white rice than necessary last night just to have this today!
It has fiber from the veggies and protein from the eggs that when combined with the carbohydrate-rich grains result in a nutritious breakfast!
Being an incredibly versatile and inexpensive dish, this is one of my go-to recipes in our regular menu rotation. It pairs well with almost any main dish. I could even eat it on its own.
If you have gone to a hibachi restaurant, this is inspired by what the teppanyaki chef makes there. Make sure to prepare some yum yum sauce to go perfectly with it!
What goes into Egg Fried Rice?
- Cooked rice: white or brown; the drier it is, the better.
- Flavorings: sesame oil, rice wine, low-sodium soy sauce, and salt and pepper.
- Vegetables: sweet corn, green onions, sweet snap peas, garlic, and frozen peas and diced carrots blend.
- Egg: about 6 large ones, beaten.
How to make the best Egg Fried Rice
- Sauté: Use a non-stick skillet or wok for this. Heat some sesame oil and add in the garlic shortly. Just after about 30 seconds, stir in the rest of the veggies.
- Scramble: Gather all the veggies on one side of the skillet and scramble the beaten eggs on the other side.
- Cook: Stir in the rest of the ingredients and toss until everything is warm. Then, serve!
Fried rice variations:
You can also include your favorite condiments like kimchi, oyster sauce, or sriracha.
How do you cook rice in the Instant Pot?
We love making ours in the Instant Pot because it is faster and if we follow the magic ratio, we are assured of the best outcome that is not mushy.
The secret to having fluffy grains is in the grains-water ratio which is 1:1. Follow this:
- Rinse: Wash the grains with water to clean and moisten.
- Season: Add salt and put the grains in the Instant Pot-safe pot. Add water in an equal ratio.
- Cook: In the IP, put some water and the trivet, and then put the pot on top of it. Cover it with foil and pierce with a fork to form holes. If you have a steamer lid with your IP, you can use that, too.
- Release: Do a natural pressure release. Then, take out the pot and let it rest for about 5 minutes before fluffing it.
What to serve with Egg Fried Rice?
Aside from fresh fruit slices, dumplings, and rolls, here are some delicious dishes that are great with this recipe:
- Oven Roasted Bok Choy with Garlic
- Chicken and Broccoli Stir Fry
- Honey Sesame Chicken
- Sweet and Sour Shrimp
- Rainbow Roasted Vegetables
- Crispy Baked Tofu
How to store it?
Let it cool completely and refrigerate within two hours. Place it in an airtight container and it will stay good for up to a week. To reheat, simply give it a toss in the skillet.
- If you have leftover scrambled eggs, then, you can add them as is in this recipe.
- Do not make this with freshly cooked and mushy rice. Spread it in a baking sheet and air it out. It may also help to refrigerate it for about 30 minutes to remove as much moisture as you can.
- You can also sauté your veggies in butter as an alternative and just drizzle the sesame oil after to still get that nutty flavor if you like.
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins
- 2 tablespoons sesame oil
- 1 1/2 cups frozen mixed veggies (I used peas and diced carrots blend - no need to thaw)
- 1 cup canned sweet corn (drained)
- 1/2 cup fresh green onions (chopped)
- 1 cup sweet snap peas (fresh)
- 4 cloves garlic (minced)
- 6 large eggs (lightly beaten)
- 4 cups cooked rice (white or brown)
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine
- Salt and pepper (optional and to taste)
- Place a large non-stick skillet or wok over medium-high heat, add the sesame oil and minced garlic, cook stirring for 30 seconds.
- Add the peas, carrots, corn, green onions, snap peas and cook stirring for about 2 minutes, or until vegetables begin to soften.
- Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
- Add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes. Serve warm.