Vegetable Egg Fried Rice

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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 Recipe
Harriet Young
Easy, ready in just 15 minutes and a store cupboard classic!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4 people


  • 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


  • 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!
Keyword 15 minutes, rice, vegetarian

5 responses to “Vegetable Egg Fried Rice”

  1. Absolutely! Vegetable egg fried rice is a lifesaver for busy weeknights. I love how it comes together so quickly with simple ingredients you likely already have on hand.

  2. 5 stars
    What an easy and satisfying dinner this was! Loved the mushrooms!

  3. 5 stars
    The combination of fresh veggies, fluffy rice, and perfectly scrambled eggs made for a delicious and satisfying meal. Definitely adding this recipe to my regular rotation!

  4. 5 stars
    We made this fried rice for dinner last night and it was incredible! We will definitely be adding it to our regular rotation

  5. 5 stars
    So yummy! I love when something this delicious is good for you too!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.