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Quick Crispy Fried Rice with Vegetables and Egg

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A quick and easy 20-minute recipe for crispy fried rice with fresh vegetables and fluffy scrambled eggs, perfect for busy weeknights or last-minute meals.

Ingredients

Scale
  • 3 cups cold cooked rice (preferably jasmine or long-grain, about 600 grams / 21 oz)
  • 2 large eggs, beaten (room temperature for fluffiness)
  • 1 cup mixed vegetables, diced (carrots, peas, bell peppers work great)
  • 3 cloves garlic, minced
  • 2 green onions, sliced thin
  • 2 tablespoons soy sauce (recommend Kikkoman)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or neutral oil (for frying)
  • Optional garnishes: chopped cilantro or parsley, red chili flakes or Sriracha

Instructions

  1. Prepare your ingredients: dice mixed vegetables, mince garlic, slice green onions thin, and beat eggs until combined.
  2. Heat a large non-stick skillet or wok over medium-high heat and add vegetable oil, swirling to coat the surface.
  3. Pour beaten eggs into the hot pan, let sit for 30 seconds, then gently scramble until just cooked but still soft. Transfer eggs to a plate and set aside.
  4. Add more oil if needed, then sauté minced garlic until fragrant (about 30 seconds). Add diced vegetables and cook until tender-crisp, about 3 minutes.
  5. Add cold cooked rice to the pan, breaking up clumps and spreading evenly. Let cook undisturbed for 1-2 minutes to form crispy bottom, then stir and repeat a couple of times to get crispy bits.
  6. Pour in soy sauce, oyster sauce (if using), and sprinkle black pepper. Stir well to coat the rice evenly.
  7. Add scrambled eggs back to the pan along with sliced green onions. Toss gently to combine and heat through.
  8. Drizzle toasted sesame oil over the rice, toss once more, then remove from heat. Taste and adjust seasoning if needed.

Notes

Use cold, day-old rice for best crispy texture. Cook eggs separately to keep them fluffy. Avoid overcrowding the pan to maintain high heat and crispiness. For vegan version, omit eggs or use scrambled tofu. For gluten-free, substitute tamari for soy sauce and check oyster sauce labels.

Nutrition

Keywords: fried rice, quick recipe, crispy rice, vegetables, egg, easy dinner, weeknight meal, stir-fry

Find it online: https://avabowls.com/quick-crispy-fried-rice-with-vegetables-and-egg-easy-20-minute-recipe/