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Vegetable egg fried rice is one of those incredible quick dinners that can be whipped up with store cupboard ingredients and some veg from the fridge. It’s ready in 15 minutes and is full of vegetables and protein. Not bad for a quick week night dinner!
Whenever I think I have nothing in the house to eat, more often than not I do have the ingredients for vegetable egg fried rice (at which point I cheer at the thought of not having to go out to the supermarket!)
This egg fried rice is a filling, nourishing crowd pleaser and everyone I’ve made it for has loved it – especially children – so give it a go!
Vegetable Egg Fried Rice – The Ingredients
The Rice
Let’s start with the rice. You need cooked rice for this dish, and it’s ideally made with leftover rice from the night before that has been stored in the fridge. You can put it in the wok straight from the fridge without needing to heat.
However, not everyone has leftover rice in the fridge and – this being a store cupboard dish – is also great with the packets of microwaveable precooked rice you can get in supermarkets. Just microwave according to the instructions then add to the recipe as normal.
The Vegetables
I went for red pepper, yellow pepper and mushrooms here. But the great thing about this dish is that many other vegetables would work too. Try it with frozen peas – just add them at the same time as the rice and cook as normal.
The Sauce
This recipe uses just soy sauce and sweet chilli sauce to make a delicious, moreish meal. It’s all you need! I used this sweet chilli sauce, and I really recommend it. It has a good kick behind the sweetness that works beautifully here.
Cooking the Recipe
This is an easy dish to make and very difficult to get wrong. Just make sure that you add the ingredients in the order given, and be sure to cook until the egg has turned opaque – you don’t want any runny egg in this dish, it’s best when it’s cooked all the way through.
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Vegetable Egg Fried Rice
Save This RecipeIngredients
- 1 tbsp sesame oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves
- 125 g oyster or shiitake mushrooms
- 500 g cooked long grain rice
- 3 eggs
- 1 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 25 g parsley
Instructions
- Chop the onion, peppers and garlic and add to a large wok with the sesame oil. Put on a high heat, and sizzle away for 2-3 minutes, then add the mushrooms.
- Stir in the rice and heat through, then make a little well in the middle of the wok.
- Beat the eggs, then tip into the well and gradually stir into the rice, until all of the rice and veg is covered in egg. Continue cooking, stirring all of the time, until the egg has turned opaque.
- Stir in the soy sauce, chilli sauce and parsley. Yum!
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