Go Back
In today's fast-paced world, quick and nutritious meals are not just a luxury; they are a necessity. With busy schedules and the constant demand for time-efficient cooking, having a repertoire of easy-to-make dishes can be a lifesaver. One recipe that perfectly combines convenience, nutrition, and flavor is Quick Veggie Fried Rice with Scrambled Eggs. This delightful dish is not only an excellent way to use up leftover rice but also offers a vibrant array of mixed vegetables and protein-rich eggs, making it a satisfying option for lunch or dinner.

Quick Veggie Fried Rice with Scrambled Eggs

Looking for a quick and nutritious meal? Try this Easy Veggie Fried Rice with Scrambled Eggs! Perfect for busy days, this delightful dish combines day-old jasmine rice, vibrant mixed vegetables, and fluffy scrambled eggs, creating a satisfying meal for lunch or dinner. It's an excellent way to use leftovers and can be customized with your favorite veggies. Enjoy a delicious, protein-rich dish that's both comforting and healthy in no time!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably day-old for better texture)

2 large eggs

1 cup mixed vegetables (such as peas, diced carrots, and corn)

2 tablespoons soy sauce (adjust according to your taste preference)

1 tablespoon sesame oil (or any preferred cooking oil)

2 green onions, finely chopped

2 cloves garlic, minced

1/2 teaspoon fresh ginger, grated (optional for added flavor)

Salt and pepper, to taste

Fresh cilantro leaves for garnish (optional)

Instructions
 

Prepare the Eggs: In a medium-sized bowl, whisk the eggs together with a pinch of salt and pepper until well combined. Heat a large non-stick skillet or wok over medium heat and add a small drizzle of oil. Once the oil is hot, pour in the beaten eggs and scramble them gently until just set, about 1-2 minutes. Remove the eggs from the pan and set aside.

    Sauté the Vegetables: In the same skillet, add a tablespoon of sesame oil and heat over medium-high heat. Add the minced garlic and grated ginger (if using) and sauté for about 30 seconds until fragrant. Add the mixed vegetables to the pan and stir-fry for approximately 3-4 minutes, or until they are tender yet still crisp.

      Fry the Rice: Increase the heat to high and add the cooked jasmine rice to the skillet. Use a spatula to stir well, ensuring the rice mixes evenly with the sautéed vegetables. Cook for an additional 2-3 minutes, allowing the rice to heat through and develop a slight crispy texture.

        Season the Fried Rice: Drizzle the soy sauce over the rice and vegetable mixture, stirring to combine thoroughly. This allows the rice to absorb the flavors. Taste the mixture and adjust the seasoning with additional salt, pepper, or soy sauce as needed.

          Incorporate the Eggs: Gently fold the scrambled eggs back into the rice and vegetable mixture, breaking up any large chunks of egg to distribute evenly throughout the dish.

            Garnish and Serve: Sprinkle the chopped green onions over the fried rice and give everything a brief toss to combine. Remove from heat, and if desired, garnish with fresh cilantro leaves. Serve the dish hot and enjoy your delicious Quick Veggie Fried Rice!

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 2