If you need something to eat quickly, a simple Fried Rice with Eggs & Veggies might be the perfect dish for you. When all ingredients are available in your kitchen (including the cooked and cooled rice) you should have something ready in less than 30 minutes. We really love to make fried rice here because it’s so easy to do, and it always tastes really delicious!
Fried Rice is a very common dish in Asia. Not surprising, since rice is a staple in most kitchens in that corner of the world. Similar to our potatoes and bread I guess ;) Even though fried rice can be found almost everywhere in Asian countries, its preparation differs quite often. Each country and each region prepares the dish a little differently. This means you can do many different versions at home as well ;)
In Asia, Fried Rice is served all day long – for breakfast, lunch, and dinner. Sometimes as a main dish, sometimes as a side. My recipe here is not specific to a region or country. It’s specific to my fridge, I’d say. Why? Because I used everything I could find in the fridge (which made sense to use) and added it to the wok. On a different day, I might have added different veggies ;) Luckily, you can use almost everything you have in your fridge (or freezer) for this dish…
The most important ingredient for Fried Rice is (obviously) the rice. That’s why it is called »Fried Rice« and not »Fried Veggies with Rice« ;) You can use different types of rice: jasmine rice, basmati, and even sushi rice if nothing else is available. We also prepared the dish with whole grain rice several times already and that one works as well here. It’s up to you and whatever you have in your kitchen. Just make sure the rice has been cooked and has enough time to cool down. Ideally, you use rice that has been in the fridge for a day before you add it to your wok ;)
As I mentioned already – the rest of the ingredients are up to you. I recommend always using onions to give the dish some flavor… but for the rest – use whatever you have at home. Carrots, peppers, and peas are my favorite combination here but corn, broccoli, or zucchini also works great. If you have a mix of frozen veggies… go for it! ;)
We usually prepare our Fried Rice with veggies and eggs only. You can add chicken, meat, or seafood as well if that’s what you want. You can add the protein directly to the wok and cook it with the rice and veggies, or you can add it later (cooked, of course) on top when serving the dish. Fried Rice with Chicken Katsu on top…. sooo good! ;)
I have (of course) many other rice dishes and more Asian recipes here on the blog. Check out these here as well. Maybe one of them is something you want to cook for your next dinner ;)
Fried Rice is also a great dish if you need to reheat leftovers. If you made more than you needed or in case you got some leftovers, you can easily reheat that the next day. Heat up a coated pan and fry the rice once more for a short time until evenly warm – that’s all. You got yourself another delicious lunch or dinner ready in no time ;)
INGREDIENTS / ZUTATEN
(4 servings)
some wok oil for frying (e.g. sunflower or peanut oil)
1 medium onion
2-3 spring onions (white and green parts separated)
4 large eggs
5.3 oz. (150g) frozen peas
2-3 small carrots, in small pieces
1 red bell pepper, in small pieces
5 cups (750g) cold cooked rice
2-3 tbsp. soy sauce
2 tsp. black soy sauce*
2 tsp. toasted sesame oil*
2-3 tsp. crispy chili oil*
salt, pepper
(4 Portionen)
etwas Woköl zum Anbraten (z. B. Sonnenblumen- oder Erdnussöl)
1 mittelgroße Zwiebel
2-3 Frühlingszwiebeln (weiße und grüne Teile getrennt)
4 Eier (L)
150g TK-Erbsen (gefroren)
2-3 kleine Karotten, gewürfelt
1 rote Paprikaschote, gewürfelt
750g Reis (gekocht & abgekühlt)
2-3 EL Sojasauce
2 TL dunkle Sojasauce*
2 TL geröstetes Sesamöl*
2-3 TL Crispy Chili Öl*
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Peel the onion and dice finely. Clean the spring onions and cut them into rings – divide the green parts from the white parts. Clean the carrots and cut them into small pieces. Wash and dry the bell pepper, remove the seeds, and cut into small pieces as well. Place all ingredients next to your stove.
2. Heat up a large wok with a good amount of wok oil – you want the oil to get very hot. Add the diced onion and the white parts of the spring onion and sauté shortly until soft and glossy. Add the eggs and mix with the onion. Stir and cook until you get scrambled eggs. Add the frozen peas, carrots, and bell pepper and mix to combine. Let cook for a minute while stirring often, then add the cold cooked rice and mix in. Let everything cook for several minutes while stirring often. Add the soy sauce, dark soy sauce, sesame oil, and crispy chili oil and mix in. Let cook a bit longer until the carrots are softer. Add the green parts of the green onions and mix in. Season with some salt and pepper if needed. Serve in bowls with some more crispy chili oil if you like it spicy ;)
1. Als Erstes das Gemüse vorbereiten. Die Zwiebel schälen und fein würfeln. Frühlingszwiebeln säubern und in Ringe schneiden – die grünen Teile von den weißen Teilen trennen. Die Karotten säubern und fein würfeln. Paprika waschen, trocknen, entkernen und ebenfalls in kleine Stücke schneiden. Alles bereitstellen.
2. Einen großen Wok mit einer guten Portion Woköl erhitzen – das Öl sollte dabei recht heiß werden. Die gewürfelte Zwiebel und die weißen Frühlingszwiebelringe dazugeben und kurz anschwitzen lassen. Die Eier dazugeben, mit den Zwiebeln vermischen und so lange kochen lassen, bis Rührei entstanden ist. Gefrorene Erbsen, Karotten und Paprika dazugeben und alles gut vermengen. Etwa eine Minute lang unter ständigem Rühren kochen lassen. Den abgekühlten Reis dazugeben und untermengen. Alles einige Minuten kochen lassen und dabei oft umrühren, damit nichts anbrennt. Sojasauce, dunkle Sojasauce, Sesamöl und Crispy Chili Öl zugeben und unterrühren. Noch etwas länger kochen lassen, bis die Karotten weicher sind. Die grünen Teile der Frühlingszwiebeln dazugeben und untermischen. Bei Bedarf mit etwas Salz und Pfeffer würzen. Den Fried Rice in Schalen anrichten und mit etwas Crispy Chili Öl servieren, wenn man es schärfer mag ;)
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Here is a version of the recipe you can print easily.
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Easy Egg & Veggie Fried Rice
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:25
- Yield: 4 1x
- Category: Dinner
- Cuisine: China
- Diet: Vegetarian
Description
A simple and easy to prepare weeknight dinner: an easy egg & veggie fried rice. One of my favorite Asian dishes! So good!
Ingredients
some wok oil for frying (e.g. sunflower or peanut oil)
1 medium onion
2–3 spring onions (white and green parts separated)
4 large eggs
5.3 oz. (150g) frozen peas
2–3 small carrots, in small pieces
1 red bell pepper, in small pieces
5 cups (750g) cold cooked rice
2–3 tbsp. soy sauce
2 tsp. black soy sauce*
2 tsp. toasted sesame oil*
2–3 tsp. crispy chili oil*
salt, pepper
Instructions
1. Start by preparing the veggies. Peel the onion and dice finely. Clean the spring onions and cut them into rings – divide the green parts from the white parts. Clean the carrots and cut them into small pieces. Wash and dry the bell pepper, remove the seeds, and cut into small pieces as well. Place all ingredients next to your stove.
2. Heat up a large wok with a good amount of wok oil – you want the oil to get very hot. Add the diced onion and the white parts of the spring onion and sauté shortly until soft and glossy. Add the eggs and mix with the onion. Stir and cook until you get scrambled eggs. Add the frozen peas, carrots, and bell pepper and mix to combine. Let cook for a minute while stirring often, then add the cold cooked rice and mix in. Let everything cook for several minutes while stirring often. Add the soy sauce, dark soy sauce, sesame oil, and crispy chili oil and mix in. Let cook a bit longer until the carrots are softer. Add the green parts of the green onions and mix in. Season with some salt and pepper if needed. Serve in bowls with some more crispy chili oil if you like it spicy ;)
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
