Vegetable and egg fried rice
A quick skillet dinner with rice, eggs, peas and carrots. Best with cooked rice that was cooled and refrigerated promptly.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
6 leftPrepare the skillet
~3 minPrepare the skillet.
Break up any clumps in 2 cups cold cooked rice.
Heat half the neutral oil in a wide skillet over medium-high heat.
Add the beaten eggs and scramble until firm
then transfer to a clean plate.
Ingredients
- 2 cups total for recipeCooked white rice, refrigerated
- 2 total for recipeEggs, beaten
- Half of 1 tbspNeutral oil
Cook the vegetables
~4 min cookCook the vegetables.
Add the remaining neutral oil.
Cook the carrot for 3–4 minutes until almost tender
Ingredients
- 1Carrot
- 1 tbsp total for recipeNeutral oil
Cook
After ~4 minthen add peas, scallion whites and garlic.
Cook for 1–2 minutes more.
Ingredients
- 1/2 cupFrozen peas
- 2 total for recipeScallions
- 1Garlic clove
Fry the rice
~4 minFry the rice.
Add the rice and spread it across the pan.
Cook for 3–4 minutes, stirring and breaking up clumps, until steaming hot throughout.
Add 1 tbsp soy sauce and 1 tsp sesame oil.
Ingredients
- 2 cups total for recipeCooked white rice, refrigerated
- 1 tbspReduced-sodium soy sauce
- 1 tspSesame oil
Finish and serve
~3 minFinish
Fold in the cooked eggs and scallion greens.
Heat the rice mixture to 165°F, then add 1/8 tsp pepper and divide between 2 bowls.
Ingredients
- 2 total for recipeEggs, beaten
- 2 total for recipeScallions
- 1/8 tspBlack pepper
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Vegetable and egg fried rice: serve.
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Ingredients
For 2 people
- 2 cups cooked white rice, refrigerated
- 2 eggs, beaten
- 1/2 cup frozen peas
- 1 carrot, finely diced
- 2 scallions, sliced
- 1 tbsp neutral oil
- 1 tbsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1/8 tsp black pepper
Method
- Prepare the skilletBreak up any clumps in 2 cups cold cooked rice. Heat half the neutral oil in a wide skillet over medium-high heat. Add the beaten eggs and scramble until firm, then transfer to a clean plate.
- Cook the vegetablesAdd the remaining neutral oil. Cook the carrot for 3–4 minutes until almost tender, then add peas, scallion whites and garlic. Cook for 1–2 minutes more.
- Fry the riceAdd the rice and spread it across the pan. Cook for 3–4 minutes, stirring and breaking up clumps, until steaming hot throughout. Add 1 tbsp soy sauce and 1 tsp sesame oil.
- Finish and serveFold in the cooked eggs and scallion greens. Heat the rice mixture to 165°F, then add 1/8 tsp pepper and divide between 2 bowls.
Before you cook
What to get ready
Large skillet or wok, spatula and bowls for prepared ingredients.
Have vegetables cut and sauce measured before heating the pan. Use only rice that was cooled promptly and stored safely; cold rice with an uncertain storage history is not suitable.
If something needs adjusting
Rice turns sticky
Break apart chilled rice before cooking and work in batches so moisture can escape.
Vegetables are still hard
Cut them small and cook firm vegetables before adding rice. Add tender greens later.
Store for later
Refrigerate promptly in shallow containers. Reheat to 165°F throughout; reheating does not make poorly stored rice safe.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use small amounts of compatible vegetables already on hand. Frozen peas or carrots can be convenient; avoid adding excessive ice or water to the hot pan.
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Use a wide skillet and cook in batches for larger servings. Too much rice in one pan turns the texture soft.
Make it work for you
Use diced broccoli or frozen mixed vegetables instead of peas and carrots, allowing enough time for them to become tender.
For another quick dinner with eggs, try garlic mushrooms on sourdough with eggs.
How should I store rice for fried rice?
Refrigerate cooked rice promptly in shallow containers within 2 hours, or within 1 hour above 90°F. Use refrigerated leftovers within 3–4 days and reheat to 165°F. Discard rice left out too long; reheating does not reliably remove all toxins.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.