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Image of homemade egg fried rice in a bowl.

Egg Fried Rice Recipe

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!
Course Main Course, Side Dish
Cuisine American
Keyword Egg Fried Rice Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 479kcal
Author Catalina Castravet


  • 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.



Calories: 479kcal | Carbohydrates: 67g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 664mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4314IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg