← Back to 30-Minute Dinners · Stir Fry · Vegetable Fried Rice
245 cal7g protein38g carbs7g fat610mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Vegetable Fried Rice
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Stir Fry18 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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cooked riceday-old, chilled3 cups
eggs2 large
carrotsdiced small1 medium
frozen peas1 cup
cabbageshredded2 cups
green onionssliced thin3 stalks
garlicminced3 cloves
soy sauce3 tbsp
sesame oil1 tbsp
vegetable oil2 tbsp
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking. Crack eggs into the pan, scramble until just set, then transfer to a plate.
2Add remaining oil to the wok. Toss in garlic and carrots, stir for 1 minute until fragrant.
3Add cabbage and peas, stir constantly for 2–3 minutes until cabbage starts to soften but still has a bite.
4Break up the chilled rice with your spoon and add it to the wok, pressing out any clumps. Stir constantly for 2–3 minutes, letting some grains catch the heat and turn golden.
5Pour soy sauce over the rice and stir everything together for 30 seconds. Return the scrambled eggs to the pan.
6Drizzle sesame oil over the top and toss to combine. Taste and add more soy sauce if needed. Stir in green onions right before serving.