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A quick, colorful, and customizable fried rice dish packed with savory soy sauce, vegetables, and scrambled eggs. Perfect for busy weeknights, it uses day-old rice for fluffy texture and can be easily adapted with various proteins and spices to suit your taste.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups leftover cooked rice (preferably day-old)
  • 3 large eggs (whisked)
  • 3 tablespoons soy sauce (adjust to taste)
  • 2 tablespoons vegetable oil or sesame oil
  • 2 cups mixed vegetables (peas, carrots, corn, etc.)
  • 2 cloves garlic (minced, optional)
  • 1 inch ginger (minced, optional)
  • 2 stalks green onions (sliced, optional)

Instructions

  1. If not using day-old rice, cook rice and spread it out to cool completely to prevent mushiness.
  2. Preheat a wok or large skillet over high heat until very hot.
  3. Whisk eggs with a splash of soy sauce.
  4. Add oil to the hot pan, scramble the eggs quickly until just set, transfer to a bowl and chop into bite-sized pieces.
  5. Add more oil to the wok, stir-fry minced garlic and ginger for about 30 seconds until fragrant, then add mixed vegetables and cook until tender-crisp. Cook in batches if making a large amount to avoid overcrowding.
  6. Add cooled rice to the skillet, break up any clumps with a spatula, and stir-fry until heated through.
  7. Return the chopped scrambled eggs to the pan, drizzle soy sauce over the rice, and toss everything until evenly coated.
  8. Continue stir-frying for 2–3 minutes until everything is piping hot and fragrant.
  9. Garnish with sliced green onions if desired. Serve immediately.

Notes

Use day-old, chilled rice to achieve the best texture; fresh rice tends to be too soft and clumpy for fried rice., High heat is crucial to get a slightly smoky, restaurant-style flavor and to avoid steaming the ingredients., Adjust soy sauce quantity to control saltiness; start with less and taste as you go., Customize by adding cooked proteins such as chicken, shrimp, pork, or tofu, or spice it up with sriracha, oyster sauce, or sesame seeds., Leftovers keep up to 3 days in the refrigerator and can be frozen for up to 2 months; reheat gently to restore moisture., Prep ingredients (chopped veggies, cooked rice, scrambled eggs) ahead of time for quick assembly., Omit eggs or use gluten-free tamari to accommodate dietary restrictions.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 calories per serving (without added protein)
  • Fat: 10 grams per serving
  • Carbohydrates: 45 grams per serving
  • Protein: 12 grams per serving