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

502 cal.

Per serving



Frying pan, Stovetop, Knife


Jasmine rice

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.

Green cabbage

Step 3

Finely chop the cabbage.

Carrots (fresh)

Step 4

Peel & chop the carrots.

Onion (yellow)
Green cabbage
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.

Jasmine rice

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

View nutritional information

Energy502 cal.
Fat22 g
Carbohydrates58 g
Protein15 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Egg & Veggie Fried Rice" contains 502 Energy, 22 g of Fat, 58 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

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Egg & Veggie Fried Rice
Very easy