Oh, the weeknight dinner struggle is real, isn’t it? Some nights, you are just too tired to pull out a million pots and pans. That’s why I want to share my absolute go-to when I need something fast, comforting, and satisfying: this Easy Fried Rice with Eggs & Vegetables. Seriously, this is the simplest version you will ever make!
Fried rice was a staple in my childhood kitchen. My mom always made it from whatever leftovers she could scrape together—a little bit of this, a scoop of that—and it always smelled like pure comfort when it hit the table. It wasn’t fancy, but it was filling, and it brought everyone together without any fuss.
For me, this particular recipe captures that feeling perfectly. It’s forgiving, speedy, and uses ingredients you probably already have hiding in the fridge or freezer. You can trust that this simple, one-pan wonder will save the day more than once!
Why This Easy Fried Rice with Eggs & Vegetables Shines
If you are looking for a lifesaver on a busy night, this is it. This recipe really shines because it hits all those must-have spots for family cooking. You won’t believe how quickly you can go from zero ingredients to a full meal on the table.
- It’s ridiculously quick—we’re talking about a meal ready in under 30 minutes!
- It’s incredibly budget-friendly since it relies mostly on pantry staples and rice.
- It’s the perfect way to use up those little bits of leftover rice and random veggies you have hanging around.
- It’s 100% family-approved, meaning no complaints from the picky eaters!
If you love meals that tackle both speed and saving money, you should check out more of my quick budget-friendly dinners here.
Gathering Your Ingredients for Easy Fried Rice with Eggs & Vegetables
The beauty of this dish is that it honestly thrives on leftovers! When you look at this ingredient list, you’ll see we are focusing on pantry workhorses. We need that cold, cooked rice to make sure we don’t end up with a mushy mess, which is my biggest pet peeve with fried rice. Don’t skip setting that rice aside the night before!
For the vegetables, I’m listing thawed frozen mixed veggies because they are perfect for weeknights, but please feel free to use whatever chopped fresh bits you have. If you are cooking for your family often, having a backup like this is essential. You can find more simple easy family dinner recipes on my main hub!
Ingredient Notes and Substitutions for Easy Fried Rice with Eggs & Vegetables
Let’s talk about customizations because sometimes we don’t have exactly what the recipe calls for, right? If you don’t have dried minced onion—and trust me, I often forget to buy it—you can just chop up one small yellow onion when you are sweating the veggies, no problem! Also, if you are watching your salt, start with less sodium soy sauce, but I always taste it before serving because you might need to add more later.
The most important tip, however, is that rice. It absolutely has to be cold. Day-old rice that has been chilling in the fridge dries out just enough. This dryness allows the grains to separate when they hit the hot oil, which is how you get that wonderful, slightly chewy texture in every bite instead of thick, sticky clumps.
Essential Equipment for Your Easy Fried Rice with Eggs & Vegetables
You won’t need a full restaurant kitchen for this dish, thank goodness! Because this is designed as a weeknight savior, we are sticking to the basics. The most important thing you need is a good, large **skillet**. I usually reach for my largest non-stick one, about 12 inches across.
Why non-stick? Because the eggs and sugar in the finishing sauce can try to glue themselves to the pan, and we want clean release, not a scrubbing crisis at the end of dinner! Also, make sure you have a sturdy rubber or silicone spatula on hand. You’ll be scraping the bottom and tossing everything around quite a bit, so grab the tool that gives you the best leverage.
That’s really it! Grab your big pan, your scraper, and your bowls for mixing ingredients, and you’re ready to go. No fancy woks or specialized gear needed for this version of homemade dinner!
Step-by-Step Instructions for Perfect Easy Fried Rice with Eggs & Vegetables
Alright, get that big skillet hot! Seriously, don’t be shy with the heat here. We are trying to achieve that slightly charred, smoky flavor that great fried rice has, and you can only get that by starting hot. This whole process moves fast, which is why these 30 minute meals are such a weeknight hero.
Sautéing Aromatics and Vegetables
First things first: melt that whole cup of butter! I know, I know, it sounds like a lot, but that fat carries the flavor better than anything else, and since it’s a big batch, it spreads out okay. Once that butter is hot and sizzling—it should look glossy and feel ready—toss in your thawed frozen veggies, the dried onion, garlic powder, and pepper. You only need to sauté them for about two minutes until you can really smell those spices waking up! That fragrant cloud means you’re ready for the main event.
Scrambling the Eggs and Combining Rice
Now for the messy but fun part! Push all those veggies and butter mixture right up the sides of your pan, creating a clear spot right in the middle. Pour those beaten eggs right into that hot center pool. Let them set for just a moment, then start scrambling them with your spatula. As soon as those eggs look mostly cooked—not dry, just set—you mix them right into the vegetables.
Next, add your first cup of cold rice and a splash of that soy sauce. This is where you need patience; you’ll want to break up any big rice clumps with your spatula while you stir everything together. Once that first cup is incorporated, slowly add the rest of the rice and the remaining soy sauce a little bit at a time until everything is mixed through. Keep stirring and cooking for about five minutes until your Easy Fried Rice with Eggs & Vegetables is piping hot! That’s it, you’ve got a perfect one pan meal staring back at you.
Tips for Success Making Easy Fried Rice with Eggs & Vegetables
Even though this recipe is so forgiving, there are just a few little secrets I’ve picked up over the years that take this from just “good” fried rice to “can you make that again?” fried rice. Trust me, these tips help you nail that restaurant flavor right on your stovetop, even when you’re only aiming for a quick dinner.
First, let’s talk about that heat again. You absolutely must preheat your skillet until it’s smoking hot before adding *anything*. High heat is what prevents the rice from steaming and turning gummy. If your pan isn’t hot enough, your vegetables will weep water, and then your rice will just turn into paste. We want crisp edges, not mush!
Second, I mentioned it before, but I can’t stress this enough for any version of this dish: use that cold, day-old rice. Freshly cooked rice is too moist and starchy. Even if you think your rice is fine, chill it in the fridge for at least six hours so the grains dry out and firm up. This ensures every single grain separates beautifully when you stir it for your Easy Fried Rice with Eggs & Vegetables.
Finally, taste as you go, especially with the soy sauce. If you’re using a saltier brand, you might only need half the amount listed in the recipe card. Once everything is combined, pull a small spoonful out, let it cool slightly, and taste it for salt and savoriness before dumping in the rest of the sauce. It’s much easier to add saltiness than to take it away!
If you are obsessed with egg-centric recipes, you have to try my Golden Egg and Onion Fried Rice recipe next time. It’s another winner!
Serving Suggestions for Your Homemade Dinner
Now that you’ve got this gorgeous, steaming bowl of comfort food, what goes next to it? Fried rice is honestly amazing all by itself, but if you are serving this up as a proper family dinner, you might want a little something fresh on the side.
I love pairing this with something green to keep things light. A simple, crisp cucumber salad dressed with a tiny bit of rice vinegar is perfect. Or, if you need something heartier since this is vegetarian, a quick drizzle of store-bought teriyaki sauce over a grilled tofu steak makes a fantastic protein boost for your homemade dinner. It just makes the whole plate feel more complete!
Storage and Reheating Instructions
The best thing about this Easy Fried Rice is that it tastes phenomenal the next day! It somehow gets even better as the flavors settle in overnight. Just like Grandma always said about her hearty dishes, leftovers are often the best part.
When you finish eating, let any extra fried rice cool down to room temperature for about 30 minutes. Don’t leave it out for hours, though, because we want to keep things safe! Once cooled slightly, transfer the rice into an airtight container. It keeps really well in the fridge for about three or four days. Make sure the container is sealed tight so it doesn’t soak up any refrigerator smells.
Now, for reheating—and this is crucial if you want to maintain that texture—skip the microwave if you can! The microwave tends to heat the rice unevenly and can make it steam, leading to sogginess, which we worked so hard to avoid in the first place.
If you have a few extra minutes, reheat the rice in that same trusty skillet over medium heat. If the pan looks dry, add just a little drizzle of butter or a teaspoon of oil first. Toss it constantly until everything is steamy hot all the way through. If you absolutely must use the microwave because you’re in a rush, put the rice in a microwave-safe bowl and sprinkle just a teeny bit of water over it right before covering it. Heat in 45-second intervals, stirring in between, until it’s warm enough for you. It won’t be quite as perfect, but it’s certainly better than cold rice!
Frequently Asked Questions About Easy Fried Rice with Eggs & Vegetables
I get so many questions about tweaking this recipe because people love how flexible an Easy Dinner Recipe it is! Here are some of the things I hear most often when folks are planning out their meals.
Can I add meat to this Easy Fried Rice with Eggs & Vegetables?
Oh, absolutely you can! This recipe is designed to be flexible, and adding protein is simple. If you want to make it a heartier meal, just make sure the meat is already cooked before you add it, because we are only cooking things for a short time here. Cooked, shredded chicken works wonderfully—just toss it in when you add the vegetables and let it warm up through. Shrimp is another great choice; cook it separately and stir it in right at the very end with the soy sauce so it doesn’t overcook and get rubbery.
What is the best type of rice to use for this Weeknight Dinner Idea?
I cannot stop talking about the rice! If you want to avoid that sticky, mushy texture that plagues so many homemade attempts, you have to use leftover, cold rice. The starches firm up in the fridge, which is exactly what we need for that classic, slightly separated texture. I find long-grain white rice, like Jasmine or Basmati, works best because the grains are naturally less sticky anyway. If you’re planning this as a future One Pan Meal, just make sure you cook extra rice the night before!
It’s so rewarding when a simple dish like this turns out perfectly. I hope this recipe becomes one of your go-to one pan meals for busy evenings!
Nutritional Estimate for This Comfort Food Recipe
I always like to give you guys a rough idea of what’s in the meal, especially when we talk about easy family dinner ideas. Based on the ingredients here, one serving of this Easy Fried Rice with Eggs & Vegetables comes out to about 550 calories, 18 grams of protein, and 45 grams of carbs. That’s some solid fuel for the family!
Now, remember, because we’re using butter, the fat content is a little higher, so keep that in mind. Please see this as a helpful guide; since you might use different brands of soy sauce or slightly different amounts of veggies, your final nutrition facts will vary a bit. If you’re looking for recipes that pack a protein punch, check out my resources on high-protein recipes!
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Easy Fried Rice with Eggs & Vegetables
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make this simple, comforting fried rice using leftover rice and pantry staples for a fast, family-friendly dinner.
Ingredients
- 1 cup butter (unsalted)
- 2 cups frozen mixed vegetables, thawed
- 4 tablespoons dried minced onion
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 eggs, beaten
- 4 cups leftover cooked rice
- ⅓ cup soy sauce
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the butter and let it melt.
- When the butter sizzles, add the mixed vegetables, dried minced onion, garlic powder, and pepper. Mix and sauté for a couple of minutes, tossing sometimes, until the spices smell fragrant.
- Push the vegetables toward the edges of the skillet to create a well in the center. When the butter pools in the center, add the eggs and scramble them.
- Mix the scrambled eggs into the vegetables. Add one cup of rice and a small amount of soy sauce, mixing thoroughly and breaking up any rice clumps.
- Slowly mix in the remaining rice and soy sauce, a small bit at a time, until all ingredients combine. Continue stirring and cook until the rice is hot and steamy, about 5 minutes.
- Serve the fried rice.
Notes
- You can substitute 1 medium yellow onion for the dried minced onion, or use 1 tablespoon of onion powder.
- If you use low sodium soy sauce, you may need to adjust the amount to taste.
- This recipe works well with any leftover cooked rice, such as day-old rice.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 18
- Cholesterol: 250
Keywords: fried rice, easy dinner, weeknight meal, leftover rice, eggs and vegetables, one pan meal, budget friendly, quick dinner