Best 5 Egg And Vegetable Fried Rice Recipes

Embark on a culinary journey with our delectable Egg and Vegetable Fried Rice, a symphony of flavors and textures that will tantalize your taste buds. This beloved dish, originating from the heart of Asian cuisine, marries the simplicity of rice with an array of vibrant vegetables, fluffy eggs, and a savory sauce that elevates the experience.

Within this article, you'll find a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels. Whether you're a seasoned chef or just starting your kitchen adventures, we've got you covered. Our recipes include a classic Egg and Vegetable Fried Rice, a vegetarian-friendly version bursting with colorful veggies, and a protein-packed rendition featuring chicken or tofu.

Each recipe is meticulously explained with step-by-step instructions, ensuring that you can recreate these culinary masterpieces with ease. We'll guide you through selecting the freshest ingredients, mastering the art of cooking rice to perfection, and creating the perfect balance of flavors in the sauce. Along the way, you'll discover tips and tricks to enhance your cooking skills and impress your family and friends with your culinary prowess.

So, gather your ingredients, prepare your wok or skillet, and let's embark on this delicious journey together. Get ready to savor the aromatic blend of rice, vegetables, and eggs, all harmoniously combined in this irresistible Egg and Vegetable Fried Rice.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE EGG FRIED RICE

Vegetable Egg Fried Rice image

Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.

Provided by Jet Tila

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
4 to 6 garlic cloves, minced
1/2 cup diced yellow onion
2 large eggs, lightly beaten
4 cups day-old rice, long grain or jasmine
1/2 cup sliced carrot (cut into half coins)
1/2 cup diced bell pepper
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon sugar
2 teaspoons white pepper
1/2 teaspoon salt
2 to 3 green onions, chopped

Steps:

In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and serve immediately.

VEGETABLE EGG-FRIED RICE

Vegetable egg-fried rice image

This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg. Each serving provides 286 kcal, 17g protein, 31g carbohydrates (of which 6g sugars), 8g fat (of which 2g saturates), 9g fibre and 0.7g salt.

Provided by Hala El-Shafie

Categories Main course

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tsp rapeseed oil
5 spring onions, thinly sliced
1 red pepper, seeds removed and thinly sliced
2 garlic cloves, finely chopped
1 head of broccoli, cut into small florets
300g/10½oz freshly cooked basmati rice, cooled
175g/6oz frozen peas
3 eggs, lightly beaten
1 tbsp soy sauce
2 tsp toasted sesame seeds
sea salt and freshly ground black pepper

Steps:

Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1-2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.
Add the rice and stir fry for 2-3 minutes, or until hot through. Stir in the peas and cook for 1 minute.
Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2-3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.

Nutrition Facts : Calories 286kcal, Carbohydrate 31g, Fat 8g, Fiber 9g, Protein 17g, SaturatedFat 2g, Sugar 6g

EGG FRIED RICE

Egg Fried Rice image

Quick and easy.

Provided by Krista B.

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½ onion, finely chopped
½ cup green beans
1 egg, lightly beaten
¼ teaspoon ground black pepper

Steps:

In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g

VEGETABLE FRIED RICE WITH EGGS AND GREENS

Vegetable Fried Rice with Eggs and Greens image

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

Yield serves 4-6 people as an entrée

Number Of Ingredients 14

Ingredients

2 cups long-grain brown rice
3 cups water
1 teaspoon plus 1 tablespoon toasted sesame oil
4 large Eggland's Best eggs, lightly beaten
4 cups spinach, chopped into 2-inch-wide pieces, washed well
1 bunch bok choy, about 2 cups, chopped into 2-inch-wide pieces, washed well
1 teaspoon apple cider vinegar
1 1-inch piece of gingerroot, peeled and finely minced
2 large garlic cloves, finely minced
1 medium red pepper, julienned into 1 1/2-inch slices
6 scallions, greens cut on the diagonal into 1 1/2-inch slices and whites sliced down the center first then cut the same as the green ends (plus more chopped fine for garnish if desired)
3 small or 2 medium carrots, cut in half lengthwise, then cut in 1/8-inch-thick slices cut on the diagonal
1/4 cup tamari soy sauce, plus more for serving if desired.
Toasted nori sheets for serving, cut into strips with kitchen scissors

Steps:

The day before: Cook rice: In a medium pot, bring rice and cold water to boil on high. Simmer on medium heat for 10 minutes. Cover pot, turn down heat to lowest setting. Cook 15 minutes. Turn heat off and let sit covered 30 minutes. Cool and refrigerate 12 hours or overnight. (If you'd like to make this recipe on the same day, prepare rice and refrigerate at least 4 hours before frying.)
The day of: Remove rice from refrigerator when beginning to prepare the fried rice. Allow to warm up for 15 to 30 minutes.
In a cast-iron or nonstick pan, heat 1 teaspoon sesame oil. When pan is hot, add beaten eggs. Scramble eggs by moving a spatula continuously in the pan until eggs come together. Stop when eggs are still slightly wet. Remove eggs from pan and set aside.
Make sure all ingredients are clean, chopped, and ready before cooking.
In a large pot, put chopped spinach, bok choy, and 1/4 cup water. Cover and cook on medium high heat 10 minutes until greens are cooked but still bright in color. Turn off heat. Add 1 teaspoon apple cider vinegar and stir. Set aside.
In a wok, large frying pan, or large saucier pan, heat 1 tablespoon sesame oil on high. When the oil is hot, add minced ginger and garlic. Stir. Immediately add carrots. Cook until carrots just begin to soften-about 30 seconds to 1 minute, depending on stove top. Add scallions, stir, let cook 15 seconds. Add red pepper, stir, let cook, 30 seconds. Turn heat down to medium. Add tamari. Stir to coat the vegetables.
Add the rice. Stir to mix thoroughly. Add the cooked egg. Mix. Turn heat to low and cover for 5 minutes.
Serve immediately. Portion out greens and top with fried rice. Garnish with nori strips and/or chopped scallions.
To get the best fluffy fried rice use one-day-old cold rice.
Putting apple cider vinegar on the greens makes their calcium easier to absorb in addition to aiding digestion.
Instead of sesame oil, try coconut oil or peanut oil, which work best at high heats, or use a good-quality vegetable oil.
Serving size: 1 serving
Calories: 337
Fat: 8g (12% calories from fat)
Cholesterol: 117mg
Sodium: 784mg
Total Carbohydrate: 55g
Dietary Fiber: 3g
Protein: 11g

VERY VEGGIE FRIED RICE WITH EGGS

Very Veggie Fried Rice with Eggs image

Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or broccoli or green beans, packs in some frozen peas and carrots, and gets a nutrition boost from shredded kale. A dreamy fried egg is the protein topper that takes this easy weeknight meal to legendary status.

Provided by Sarah Carey

Categories Quick & Easy Recipes

Time 35m

Number Of Ingredients 10

Ingredients

4 tablespoons vegetable oil, divided
3 cups shredded kale (from 1 small bunch)
4 ounces zucchini (or broccoli or green beans), chopped (1 cup)
Kosher salt
4 teaspoons minced fresh ginger (from a 1-inch piece)
4 teaspoons minced garlic (from 2 cloves)
2 cups cooked white rice
2 teaspoons toasted sesame oil
1 cup frozen carrots and peas, such as Green Giant
4 large eggs

Steps:

Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.

Tips:

Use day-old rice: This will help the rice stay fluffy and separate when fried.
Chop your vegetables evenly: This will ensure that they cook evenly.
Use high heat: This will help the rice and vegetables cook quickly and prevent them from becoming mushy.
Don't overcrowd the wok: Cook the rice and vegetables in batches if necessary.
Season to taste: Add soy sauce, salt, and pepper to taste.
Serve immediately: Fried rice is best served hot and fresh.

Conclusion:

Egg and vegetable fried rice is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover rice and vegetables. This recipe is packed with flavor and nutrients, and it is sure to please the whole family. So next time you are looking for a quick and easy meal, give this egg and vegetable fried rice a try.