Vegetarian Fried Rice with Vegetables and Eggs

Introduction

Fried rice is one of those timeless comfort foods that instantly brings warmth to the table. Vegetarian Fried Rice with Vegetables and Eggs is a wholesome, colorful, and protein-packed version of the classic Asian dish. It features fluffy rice stir-fried with crisp seasonal vegetables, scrambled eggs, soy sauce, and aromatic seasonings.

What makes this recipe stand out is the perfect balance of texture and flavor — every bite gives you the crunch of veggies, the softness of scrambled eggs, and the rich umami taste of soy sauce. It’s quick, versatile, and endlessly adaptable to whatever ingredients you have at home.

Why I Love This Recipe

I love this recipe because it’s simple yet satisfying. It turns leftover rice into something extraordinary within minutes. The combination of colorful veggies like carrots, beans, capsicum, and peas with scrambled eggs makes it both nutritious and delicious. It’s also a dish that pleases everyone — kids love it, adults crave it, and it works for both casual dinners and party menus.

Most importantly, it gives me the joy of eating a restaurant-style dish at home that’s fresh, customizable, and healthier. The aroma of garlic sizzling in sesame oil, the vibrant veggies, and the golden scrambled eggs all tossed together with rice create pure comfort food magic.

Why It’s a Must-Try Dish

• Quick & Easy: Ready in under 30 minutes.
• Nutritious: Packed with fiber from veggies and protein from eggs.
• Versatile: Works as a main dish or side dish.
• Crowd-Pleaser: Loved by kids, adults, and even picky eaters.
• Budget-Friendly: Uses pantry staples and leftover rice.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories (approx.): 280 kcal per serving
• Cuisine: Asian / Indo-Chinese
• Course: Main Course / Side Dish

Ingredients

For Vegetarian Fried Rice:

• 3 cups cooked and cooled rice (preferably a day old)
• 2 tbsp sesame oil (or vegetable oil)
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 small carrot, finely chopped
• 1/2 cup green beans, chopped
• 1/2 cup green peas (fresh or frozen)
• 1 small capsicum (bell pepper), chopped
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp vinegar (rice vinegar or white vinegar)
• 1 tsp chili sauce (optional, for heat)
• 1/2 tsp black pepper powder
• Salt to taste
• 2 spring onions, chopped (for garnish)

Simple Cooking Directions

1. Scramble the eggs and set aside.
2. Sauté onion, garlic, and vegetables until crisp-tender.
3. Add cooked rice, soy sauce, vinegar, and seasoning.
4. Stir in scrambled eggs and toss everything together.
5. Garnish with spring onions and serve hot.

Step-by-Step Recipe Preparation

1. Prepare the Rice:
   • Use cooked rice that has been cooled or refrigerated for a few hours. Day-old rice works best because it doesn’t clump together.
2. Scramble the Eggs:
   • Heat 1 tsp oil in a wok or large skillet. Pour in beaten eggs, scramble lightly, and cook until just set. Remove and keep aside.
3. Cook the Veggies:
   • In the same wok, add sesame oil. Sauté garlic and onions until fragrant.
   • Add chopped carrot, beans, peas, and capsicum. Stir-fry on high heat for 3–4 minutes until slightly tender but still crisp.
4. Add Rice and Seasoning:
   • Add the cooked rice. Stir-fry quickly to mix with the vegetables.
   • Pour in soy sauce, vinegar, chili sauce, black pepper, and a little salt. Toss well so the rice gets evenly coated.
5. Combine Everything:
   • Add scrambled eggs back into the wok. Mix everything gently without breaking the rice grains.
6. Finish & Garnish:
   • Sprinkle chopped spring onions on top. Serve hot.

How to Serve

• Serve hot as a main dish with chili garlic sauce or ketchup.
• Pair it with vegetable manchurian, chili paneer, or stir-fried tofu for a complete Indo-Chinese meal.
• Add a side of clear soup or hot & sour soup for a cozy dinner.

Additional Recipe Tips

1. Always cook on high heat to get that authentic “wok-tossed” flavor.
2. Do not overcook vegetables — they should remain crunchy.
3. Use cold rice; fresh hot rice tends to turn mushy.
4. Adjust soy sauce and chili sauce as per your spice preference.
5. For extra flavor, drizzle a little toasted sesame oil before serving.

Variations

• Egg-Free Version: Skip eggs and add extra veggies or tofu.
• Spicy Fried Rice: Add chili oil or chopped green chilies.
• Protein Boost: Add paneer cubes, tofu, or sautéed mushrooms.
• Thai Twist: Add a splash of lime juice and some fresh basil.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Can be frozen for up to 1 month. Thaw overnight in the fridge and reheat in a skillet with a splash of oil.
• Reheating Tip: Always reheat on high heat in a wok/pan for the best texture. Avoid microwaving for too long.

Special Equipment Needed

• Wok or large skillet (for high-heat stir-frying)
• Sharp knife & chopping board (for fine veggie chopping)
• Spatula or wooden spoon (for tossing rice evenly)

Conclusion

Vegetarian Fried Rice with Vegetables and Eggs is the ultimate quick-fix meal that’s healthy, vibrant, and utterly satisfying. It’s perfect for busy weeknights, family dinners, or even as a side dish at parties. With simple ingredients, endless variations, and that irresistible wok-tossed flavor, this dish is a must-try for anyone who loves Asian-inspired cooking.

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Vegetarian Fried Rice with Vegetables and Eggs

Author: admin Cuisine: Asian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 280 kcal

Description

Fried rice is one of those timeless comfort foods that instantly brings warmth to the table. Vegetarian Fried Rice with Vegetables and Eggs is a wholesome, colorful, and protein-packed version of the classic Asian dish.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups cooked and cooled rice (preferably a day old)
• 2 tbsp sesame oil (or vegetable oil)
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 small carrot, finely chopped
• ¹⁄₂ cup green beans, chopped
• ¹⁄₂ cup green peas (fresh or frozen)
• 1 small capsicum (bell pepper)
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp vinegar (rice vinegar or white vinegar)
• 1 tsp chili sauce (optional, for heat)
• ¹⁄₂ tsp black pepper powder
• Salt to taste
• 2 spring onions, chopped (for garnish)

Instructions

1. Prepare the Rice : Use cooked rice that has been cooled or refrigerated for a few hours. Day-old rice works best because it doesn’t clump together.
2. Scramble the Eggs : Heat 1 tsp oil in a wok or large skillet. Pour in beaten eggs, scramble lightly, and cook until just set. Remove and keep aside.
3. Cook the Veggies : In the same wok, add sesame oil. Sauté garlic and onions until fragrant. Add chopped carrot, beans, peas, and capsicum. Stir-fry on high heat for 3–4 minutes until slightly tender but still crisp.
4. Add Rice and Seasoning : Add the cooked rice. Stir-fry quickly to mix with the vegetables. Pour in soy sauce, vinegar, chili sauce, black pepper, and a little salt. Toss well so the rice gets evenly coated.
5. Combine Everything : Add scrambled eggs back into the wok. Mix everything gently without breaking the rice grains.
6. Finish & Garnish : Sprinkle chopped spring onions on top. Serve hot.

Keywords: Vegetarian Fried Rice with Vegetables and Eggs