Classic Vegetable Egg Fried Rice

A quick, comforting wok classic with crispy edges

Total: 22 min
Hands-on: 18 min
Serves: 4
Level: Easy
Cuisine: Chinese
Meal: Dinner

Vegetarian

This is a dependable, first-timer-friendly version of Chinese-style egg fried rice. It comes together in under twenty-five minutes using day-old rice and basic wok technique.

Shopping list

600 g cooked day-old rice
4 eggs
250 g mixed frozen vegetables (peas, carrots, corn)
4 green onions
3 tbsp soy sauce
1 tsp light soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 garlic cloves, minced
a pinch ground white pepper

Ingredients

600 g cooked rice (day old)
4 eggs
250 g mixed frozen vegetables (peas, carrots, corn)
4 green onions white and green parts separated
3 tbsp soy sauce
1 tsp light soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 cloves garlic minced
a pinch ground white pepper

Method

Beat the four eggs in a bowl with a pinch of salt until fully combined.
Heat 1 tbsp oil in a wok or large non-stick pan over high heat. Pour in the eggs, scramble gently, break into small pieces, and transfer to a plate.

Tip Do not let the eggs brown; they should stay soft and yellow.

3 min
Add the remaining 1 tbsp oil. Add the white parts of the green onions and the minced garlic. Stir-fry for 30 seconds until fragrant.

4 min
Add the mixed frozen vegetables. Stir-fry for 2 minutes until they begin to soften.

Tip No need to thaw the vegetables beforehand.

3 min
Tip in the cold cooked rice. Break up any clumps with a spatula. Spread it in an even layer, then break up the grains by pressing lightly with the back of a spoon to create space.

Tip Pressing the rice against the hot pan creates those characteristic crispy edges.

4 min
Pour the soy sauce and light soy sauce around the edge of the pan. Toss the rice to coat evenly. Return the cooked eggs to the pan.

2 min
Add the green parts of the green onions. Drizzle in the sesame oil and ground white pepper. Toss once more.

1 min

Chef's tips

Rice should be refrigerated overnight so the grains are dry and separate.
High heat is essential; if the pan loses temperature, the rice steams instead of toasting.
Add all liquids (soy sauces) around the rim, not onto the rice, for even flavor distribution.

Swap it

Add protein: Stir in 200g cooked, diced chicken or prawns during the vegetable stage.
Change vegetables: Swap frozen mix for 150g diced broccoli and 100g man chow mei.
Make it spicy: Add 1 tbsp sriracha or a pinch of chili flakes with the soy sauce.
Nutty finish: Top with 1 tbsp toasted sesame seeds or crushed peanuts.