Dinner

Egg Fried Rice Recipe

ByHarper Ellington February 13, 2026February 13, 2026

Introduction

Egg fried rice is a quick and satisfying meal that combines fluffy rice with vibrant vegetables and savory eggs. This recipe is perfect for using leftover rice and can be whipped up in just 30 minutes, making it an ideal weeknight dinner for four.

The image shows a white bowl full of fried rice, with visible layers of fluffy white rice mixed evenly with bright yellow corn kernels, small orange carrot cubes, scrambled light yellow eggs, and green snap peas and chopped green onions sprinkled throughout. The texture looks soft and slightly oily, with the vegetables scattered thickly in every bite. Another bowl with the same fried rice is blurred in the background, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons sesame oil
1 1/2 cups frozen mixed veggies (peas and diced carrots blend, no need to thaw)
1 cup canned sweet corn (drained)
1/2 cup fresh green onions (chopped)
1 cup sweet snap peas (fresh)
4 cloves garlic (minced)
6 large eggs (lightly beaten)
4 cups cooked rice (white or brown)
4 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
Salt and pepper (optional and to taste)

Instructions

Step 1: Place a large non-stick skillet or wok over medium-high heat. Add the sesame oil and minced garlic, cooking while stirring for about 30 seconds until fragrant.
Step 2: Add the frozen peas and carrots, sweet corn, green onions, and snap peas. Stir and cook for about 2 minutes, until the vegetables begin to soften.
Step 3: Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble, stirring gently until cooked through.
Step 4: Add the cooked rice to the skillet. Drizzle the soy sauce and rice wine vinegar evenly over the rice and vegetables. Stir everything together and cook for another 2 minutes until heated through. Serve warm, seasoning with salt and pepper if desired.

Tips & Variations

Use leftover rice that’s been chilled in the fridge; it prevents the dish from becoming mushy.
Try adding cooked chicken, shrimp, or tofu for extra protein.
Swap snap peas with other fresh vegetables like bell peppers or broccoli for variety.
Adjust soy sauce to taste, especially if using regular instead of low-sodium.

Storage

Store leftover egg fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or microwave until hot, adding a splash of water to keep it moist if needed.

How to Serve

A white bowl filled with three layers of colorful fried rice that looks fluffy and mixed with vegetables. The base layer is white rice with a soft texture sprinkled throughout with bright orange carrot cubes and yellow corn kernels. The middle layer includes vibrant green peas and larger green snap peas that add a fresh look. The top layer is scattered finely chopped green onions that give a pop of green color, making the dish look fresh and tasty. The bowl sits on a dark surface that contrasts with the food, making the colors stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of leftover rice?

While fresh rice is possible, leftover chilled rice works best because it’s drier and less likely to clump, resulting in better texture.

Is rice wine vinegar necessary?

Rice wine vinegar adds a subtle tang that balances flavors, but if unavailable, you can substitute with a mild vinegar or omit it altogether.

Harper Ellington