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


White rice (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.

White rice (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

View nutritional information

Energy528 cal.
Fat22 g
Carbohydrates66 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 528 Energy, 22 g of Fat, 66 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.

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Egg & Veggie Fried Rice
Very easy