Quick egg and vegetable fried rice

Name: Quick egg and vegetable fried rice
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups, promptly refrigerated and chilled cooked rice; 2 large eggs; 1 cup frozen mixed vegetables; 1 tbsp soy sauce; 1 tbsp vegetable oil; 1 clove, minced garlic

A one-pan lunch that puts properly chilled cooked rice to work.

20 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

cooked rice2 cups, promptly refrigerated and chilled
eggs2 large
frozen mixed vegetables1 cup
soy sauce1 tbsp
vegetable oil1 tbsp
garlic1 clove, minced

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Beat the eggs. Heat half the oil in a large skillet over medium heat and scramble the eggs until fully set. Transfer to a clean plate.
Add remaining oil, vegetables and garlic to the skillet. Cook for 4–5 minutes, stirring, until the vegetables are hot.
Add rice and soy sauce. Break up clumps and stir-fry for 4–6 minutes until evenly hot.
Return eggs to the pan. Stir until the entire dish reaches 165°F (74°C), then serve immediately.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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