Vegetable Egg-Fried Rice

Cold rice, vegetables and softly scrambled egg make a fast, satisfying wok supper.

This recipe makes 4 servings and takes about 12 minutes to prepare plus 12 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out wok or large frying pan, spatula, small bowl. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: cooked long-grain rice, chilled: 600 g (3 cups); eggs, beaten: 4 large (4 large); carrot, finely diced: 150 g (5 oz); frozen peas: 150 g (5 oz); sunflower oil: 30 ml (2 tbsp); fresh ginger, grated: 10 g (2 tsp); soy sauce: 30 ml (2 tbsp); spring onions, sliced: 60 g (2 oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• cooked long-grain rice, chilled — 600 g / 3 cups
• eggs, beaten — 4 large / 4 large
• carrot, finely diced — 150 g / 5 oz
• frozen peas — 150 g / 5 oz
• sunflower oil — 30 ml / 2 tbsp
• fresh ginger, grated — 10 g / 2 tsp
• soy sauce — 30 ml / 2 tbsp
• spring onions, sliced — 60 g / 2 oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat half the sunflower oil in a wok. Pour in beaten eggs and scramble until set in soft curds; transfer to a bowl.

Step 2

Add remaining sunflower oil, carrot and fresh ginger. Stir-fry for 3 minutes until the carrot brightens and starts to soften.

Step 3

Add frozen peas and chilled cooked rice, pressing apart clumps. Stir-fry for 4 minutes until the rice is steaming hot.

Step 4

Return scrambled egg to the wok, add soy sauce and spring onions, and toss for one minute until evenly hot.

Cooking and safety check

Cook the egg until no liquid egg remains, and reheat chilled rice until steaming hot. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use diced courgette instead of carrot. Use tamari in place of soy sauce; check labels for soy and gluten. Use tofu instead of eggs for an egg-free dish; tofu may contain soy.

• Use diced courgette instead of carrot.
• Use tamari in place of soy sauce; check labels for soy and gluten.
• Use tofu instead of eggs for an egg-free dish; tofu may contain soy.

Allergen notes

This recipe contains or may contain egg, gluten, soy. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• A hot wok prevents rice from steaming.
• Break cold rice apart with wet fingers before cooking.
• Add soy sauce around the edge of the wok so it sizzles before coating the rice.

Leftovers and storage

Use freshly chilled rice and keep leftovers no more than one day in the refrigerator. Reheat once until steaming hot throughout.

Serving ideas

These sides and finishes suit vegetable egg-fried rice without changing the recipe itself.

• Serve with cucumber salad.
• Add chilli crisp.
• Top with a fried egg.

Frequently asked questions

Can I use freshly cooked rice?

It works best after cooling completely because dry grains fry rather than clump.

Are frozen peas safe to eat after stir-frying?

Yes, once they are piping hot throughout.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This skillet recipe is the rice-and-vegetable route, rather than the tuna-and-rice route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.