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Easy Egg & Veggie Fried Rice | Bake to the roots

Easy Egg & Veggie Fried Rice

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:12
  • Total Time: 00:25
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: China
  • Diet: Vegetarian


A simple and easy to prepare weeknight dinner: an easy egg & veggie fried rice. One of my favorite Asian dishes! So good!



some wok oil for frying (e.g. sunflower or peanut oil)
1 medium onion
23 spring onions (white and green parts separated)
4 large eggs
5.3 oz. (150g) frozen peas
23 small carrots, in small pieces
1 red bell pepper, in small pieces
5 cups (750g) cold cooked rice
23 tbsp. soy sauce
2 tsp. black soy sauce*
2 tsp. toasted sesame oil*
23 tsp. crispy chili oil*
salt, pepper


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 ;)


Make something amazing in the kitchen!