There’s something truly comforting about a steaming bowl of Egg Fried Rice with Vegetables and Soy Sauce — the aroma of sesame oil, sizzling eggs, and perfectly stir-fried rice is enough to make anyone’s mouth water. Originating from Chinese cuisine, fried rice has become a global favorite for its versatility, speed, and vibrant flavor. It’s the ultimate way to transform humble leftover rice into a fragrant, hearty, and wholesome meal.

This dish features fluffy rice grains, scrambled eggs, and crisp colorful vegetables tossed together with soy sauce, garlic, and a touch of sesame oil. It’s quick to make, endlessly customizable, and tastes even better than takeout. Whether you’re cooking for a busy weeknight or meal-prepping for the week, egg fried rice is a dish that never disappoints.

Why I Love This Recipe

I love this recipe because it brings together simplicity and bold flavor in every bite. It’s the perfect example of how a few basic ingredients can create something extraordinary. The combination of fluffy rice, savory soy sauce, and the richness of eggs is comforting and satisfying — while the colorful vegetables add freshness and crunch.

I also adore how adaptable it is — you can add whatever veggies you have on hand, use leftover rice from the night before, and have a delicious, well-balanced meal in under 30 minutes. The quick cooking process keeps everything vibrant and fresh, making it both nourishing and delicious.

Why It’s a Must-Try Dish

This Egg Fried Rice with Vegetables and Soy Sauce is a must-try because:

• It’s quick and easy, perfect for busy days.
• It’s budget-friendly — uses pantry staples and leftover rice.
• It’s healthy, with a balance of carbs, protein, and veggies.
• It’s customizable — add chicken, shrimp, tofu, or just more veggies.
• It’s restaurant-quality, yet simple enough for anyone to make at home.

Once you make it yourself, you’ll never go back to takeout fried rice again.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Servings and Nutrition Info

• Servings: 4
• Calories: ~360 kcal per serving

Course and Cuisine

• Course: Main Course / Side Dish
• Cuisine: Chinese / Asian

Ingredients

Main Ingredients:

• 3 cups cooked rice (preferably day-old, long-grain or jasmine rice)
• 3 large eggs
• 2 tbsp vegetable oil (divided)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mixed vegetables (carrots, peas, corn, and bell peppers)
• 3 tbsp soy sauce (or to taste)
• 1 tbsp oyster sauce (optional, for depth of flavor)
• 1 tsp sesame oil
• Salt and pepper, to taste
• 2 green onions (scallions), sliced

Optional Add-ins:

• Cooked chicken, shrimp, tofu, or mushrooms
• Chili flakes or sriracha for spice

Cooking Directions (Summary)

1. Scramble eggs and set aside.
2. Stir-fry vegetables and aromatics.
3. Add rice and sauces, toss to combine.
4. Add scrambled eggs back in and finish with sesame oil and scallions.

Step-by-Step Preparation Method

Step 1: Prepare the Rice

• Use cold, day-old rice for best results — freshly cooked rice tends to be sticky.
• If using fresh rice, spread it on a tray and refrigerate for at least 30 minutes to dry it slightly.

Step 2: Cook the Eggs

1. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium heat.
2. Beat the eggs in a bowl and pour them into the hot pan.
3. Gently scramble until just set. Remove from the wok and set aside.

Step 3: Stir-Fry the Vegetables

1. Add another tablespoon of oil to the wok.
2. Sauté chopped onions until translucent (about 2 minutes).
3. Add minced garlic and stir for 30 seconds.
4. Add the mixed vegetables and stir-fry for 3–4 minutes until they’re tender but still crisp.

Step 4: Add the Rice and Seasonings

1. Add the cooked rice to the wok, breaking up any clumps with a spatula.
2. Stir well to combine with the vegetables.
3. Pour in soy sauce, oyster sauce (if using), and a pinch of pepper.
4. Toss everything thoroughly over high heat for 2–3 minutes until evenly coated and hot.

Step 5: Add Eggs and Finish

1. Return the scrambled eggs to the wok.
2. Add sesame oil and sliced green onions.
3. Mix gently until everything is combined.
4. Taste and adjust seasoning — add more soy sauce or salt if needed.

Step 6: Serve

Transfer the fried rice to bowls or plates and serve hot. Garnish with extra green onions if desired.

How to Serve This Recipe

• Serve hot as a main dish for lunch or dinner.
• Pair with Asian-style sides like spring rolls, dumplings, or stir-fried noodles.
• Add a drizzle of chili oil or sriracha for extra flavor.
• For a complete meal, serve with chicken teriyaki, sweet and sour tofu, or garlic shrimp.

Recipe Tips

• Use day-old rice: It’s firmer and separates better when stir-fried.
• Cook on high heat: Keeps everything crisp and prevents sogginess.
• Don’t overcrowd the wok: If doubling the recipe, cook in batches.
• Add soy sauce sparingly: Start with less and adjust to taste.
• Use sesame oil at the end: It’s for flavor, not frying.
• Prep ingredients before cooking: Stir-frying is fast, so have everything ready.

Variations

1. Chicken Fried Rice: Add diced cooked chicken or leftover rotisserie chicken.
2. Shrimp Fried Rice: Toss in cooked shrimp for a seafood twist.
3. Vegetarian Fried Rice: Skip the eggs and add tofu or tempeh.
4. Spicy Fried Rice: Add chili paste or sriracha while stir-frying.
5. Kimchi Fried Rice: Mix in chopped kimchi and a spoonful of its brine for a tangy kick.
6. Garlic Butter Fried Rice: Replace sesame oil with butter and add extra garlic for richness.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Cool completely, then freeze in portions for up to 1 month.
• Reheating: Reheat in a skillet with a splash of water or soy sauce to restore moisture. Avoid microwaving for too long, as rice can dry out.

Special Equipment Needed

• Wok or large nonstick skillet
• Spatula or wooden spoon
• Mixing bowls
• Rice cooker (optional but helpful)

FAQ

Q1: Can I use freshly cooked rice?
You can, but it’s best to let it cool and dry for at least 30 minutes before using.

Q2: Which soy sauce should I use?
Use light soy sauce for saltiness and flavor. You can add a dash of dark soy sauce for color if desired.

Q3: Can I make this without eggs?
Yes, you can make a fully vegetarian version — just skip the eggs and add tofu or extra vegetables.

Q4: How do I prevent soggy fried rice?
Use cold, dry rice and cook over high heat. Avoid adding too much sauce.

Q5: Can I make it ahead of time?
Yes, fried rice reheats beautifully — just store it properly and reheat in a skillet before serving.

Conclusion

Egg Fried Rice with Vegetables and Soy Sauce is the ultimate comfort dish — simple, nourishing, and packed with flavor. It’s a beautiful harmony of textures and tastes: soft eggs, crisp veggies, and perfectly seasoned rice, all bound by the deep umami of soy sauce.

Whether you’re cooking for one or a family dinner, this recipe delivers every time. It’s fast, affordable, and endlessly flexible — a dish you’ll want to make again and again. With its golden color, aromatic flavor, and satisfying bite, this fried rice is not just food — it’s a warm bowl of happiness.