China / Main dishes

Vegetable egg fried rice

Name: Vegetable egg fried rice
Prep time: 10 min
Cook time: 15 min
Yield: 4 portions
Cuisine: China
Ingredients: 650 g refrigerated cooked rice; 3 eggs; 150 g frozen peas; 100 g carrot; 3 spring onions; 2 tbsp oil; 2 tbsp soy sauce

A home-cooking adaptation of vegetable egg fried rice, with practical ingredients and clear steps.

Prep10 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Use rice cooled promptly and refrigerated after cooking, preferably within 24 hours.
Heat half the oil and scramble eggs until fully set; transfer to a clean plate.
Add remaining oil and diced carrot; cook three minutes, then add peas and rice.
Stir-fry until rice is steaming hot throughout, return eggs and add soy and onion; check egg reaches 71°C and serve immediately.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Do not use rice that has been left at room temperature.

Allergen notes

Egg, soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 376 kcal
Protein: 12.2 g
Carbs: 55.4 g
Fat: 11.2 g
Fibre: 3.7 g
Total sugar: 4.1 g
Sodium: 553 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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