Egg & Veggie Fried Rice

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Always delicious, but even better made with leftover rice!

Camille C.
Camille C.

8 minutes

Prep time

22 minutes

Cook time

528 cal.

Per serving


Frying pan, Stovetop


Rice (white, long-grain)

Step 1

Cook the rice according to the package instructions. Set it aside to cool. (Refrigerating it overnight is even better!)

Onion (yellow)

Step 2

Peel & dice the onion.

Cabbage (green)

Step 3

Finely chop the cabbage.

Carrots (fresh)

Step 4

Peel & chop the carrots.

Onion (yellow)
Cabbage (green)
Carrots (fresh)

Step 5

Heat a drizzle of vegetable or sesame oil in a pan over medium-high heat. Add the onion, cabbage, carrots, salt & pepper.

Step 6

Stir to combine. Then cover & let cook for 2 min.

Rice (white, long-grain)

Step 7

Remove the lid, add the chilled rice & stir.

Soy sauce

Step 8

Pour in the soy sauce & stir.

Step 9

Move the veggies & rice aside in the pan.


Step 10

Add a drizzle of oil to the other, open side. Crack the eggs over the heated oil.

Step 11

Scramble the eggs for 2-3 min. Then fold them into the veggies & rice.

Step 12

Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy528 cal.
Fat22 g
Carbohydrates66 g
Protein15 g
Fiber6 g

On average, one serving of the recipe "Egg & Veggie Fried Rice" contains 528 Energy, 22 g of Fat, 66 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

Egg & Veggie Fried Rice
Very easy