Let Me Tell You Why This Fried Rice Is a Lifesaver (and a Story or Two)

If I had a dollar for every time I’ve made fried rice with veggies and egg, I’d probably have enough spare change for a new spatula (which, come to think of it, I desperately need). This is the dish I turn to when I’m running on fumes, the fridge is looking bare, and all I’ve got is some sad-looking leftover rice, a handful of veggies, and eggs. Oh—and a craving for something that tastes way fancier than the effort involved. My brother swears it tastes better when I’m in a rush. Maybe he just likes the extra crispy bits I accidentally leave at the bottom of the pan? Anyway, fried rice isn’t fancy, but it’s like a warm hug after a long day. I once tried making it in a tiny camping pan over a gas stove in Cornwall. It was chaotic (half of it stuck to the bottom), but the sunset view made up for the burned bits. So yeah, this recipe’s been with me through thick and thin!

Why I Keep Coming Back To This Fried Rice

I make this when I want something fast, familiar, and forgiving—especially after a busy day when I can’t be faffed to make a proper meal. My family goes a bit bonkers for it because it’s never quite the same twice (sometimes that’s intentional, sometimes not...). You can throw in whatever’s lurking in the veggie drawer—wilted broccoli, that questionable carrot, a handful of frozen corn from the back of the freezer. I love that it’s such a stress reliever (except for the day I accidentally used cinnamon instead of pepper; we don’t talk about that anymore).

What You’ll Need (But Don’t Stress If You Don’t Have Everything)

2 cups cooked rice (preferably leftover and cold; I sometimes just use fresh rice if I’ve forgotten to plan ahead, but it turns out a bit stickier—no biggie)
2 eggs (sometimes I use three if I’m feeling extra peckish)
1 cup mixed veggies—peas, carrots, corn, bell pepper—whatever you have. (My gran always insisted on Birds Eye frozen peas, but honestly any will do.)
3 spring onions (or half a regular onion if that’s what you’ve got)
2 cloves garlic, minced (or a big ol’ squeeze of garlic paste from a tube—no shame)
2 tablespoons soy sauce (I once used tamari by mistake; actually, that was pretty tasty)
1 tablespoon oil (vegetable, sunflower, or even a splash of butter if you’re feeling decadent)
Optional: sesame oil, sriracha, chopped coriander, a sprinkle of black pepper

How I Make My Fried Rice When Nobody’s Watching

First, get your rice ready. If it’s leftover from yesterday, perfect! If not, just cook it up and let it cool a bit (or stick it in the fridge or window for a few minutes). Don’t stress if it’s a bit clumpy; that’s part of the charm.
Heat the oil in your biggest frying pan or wok (or honestly, whatever pan you have handy). Toss in the garlic and spring onions; cook them for about a minute or until they start smelling fab.
Add in your veggies. Fry for a few minutes until they’re bright and just tender. (This is where I usually sneak a taste—just to, you know, check on things.)
Push everything to one side of the pan and crack in the eggs. Let them sit for a moment, then scramble them right in the pan. (Don’t worry if it looks a bit weird at this stage—it always does!)
Once the eggs are mostly cooked, stir everything together; it’ll start to look like real fried rice magic. Pour in your cold rice, breaking up any clumps with your spoon. (Sometimes I use my fingers if nobody’s watching, but maybe don’t do that if you’re serving guests.)
Drizzle over the soy sauce (and sesame oil, if using). Stir-fry everything for a few minutes on high heat. You want some crispy bits—trust me, it’s the best part.
Taste and add extra soy, pepper, or a dash of sriracha if you fancy a kick. That’s pretty much it! Serve it up hot, with a bit of coriander if you’re feeling posh.

Stuff I’ve Learned (The Hard Way) About Fried Rice

Day-old rice is less sticky, but fresh rice works if you’re impatient (which, let’s face it, I usually am)
Don’t go overboard with the soy sauce—once I did, and it was more brown puddle than fried rice
If you forget to thaw your frozen veggies, just toss them in anyway; it’ll be fine after a few extra minutes

Variations I’ve Tried—With Mixed Results

I’ve swapped in tofu instead of egg, which was actually pretty good (but needed loads more soy sauce). Chicken or prawns are lovely if you want some protein, but don’t ask me about the time I tried pineapple pieces—let’s just say it wasn’t my finest hour. Oh, and a spoonful of peanut butter? Surprisingly tasty, if you’re feeling brave.

Do You Need Fancy Equipment? Eh, Not Really

A wok is brilliant because of its big sides and even heat, but a regular frying pan will do the trick. I’ve even used a saucepan in a pinch—just stir a little more so it doesn’t stick. If you don’t have a nonstick pan, add a splash more oil. Or, just accept that the crispy bits will be extra crispy!

How Long Does This Keep? (But It Won’t Last That Long...)

Technically, fried rice will keep in the fridge in a resealable container for two or three days. But honestly, in my house, it never lasts more than a day (my partner nicks it for lunch before I even get a look in). If you want to reheat it, just pop it in a hot pan for a few minutes or zap it in the microwave—but the pan gets it crispier.

How I Like To Serve Fried Rice (And a Little Quirk)

I love piling it in a big bowl and topping it with a fried egg or a drizzle of chili crisp (have you tried homemade chili oil? Game changer). Sometimes I add a squeeze of lime or a sprinkle of toasted sesame seeds if I’m feeling extra. My mum always served it with a side of cucumber slices, which I used to think was weird—but now I totally get it.

Lessons I’ve Learned (Sometimes the Hard Way)

I once tried rushing the egg step and ended up with weird rubbery bits—so, actually, give it a minute or two to set before mixing
Don’t overcrowd the pan or you’ll get steamed rice mush instead of that lovely fried texture—learned that after a disastrous attempt to double the batch
It’s tempting to pour in loads of oil, but less is more unless you want it swimming

Your Fried Rice Questions—Answered (Mostly)

Can I use brown rice? Yep! It’s got a bit more bite, but I think it’s quite nice. Just don’t expect it to taste exactly the same—it’s a bit nuttier, you know?
What if I don’t have soy sauce? You can try tamari, coconut aminos, or even a dash of Worcestershire sauce (I know, sounds odd, but it works in a pinch).
Can I freeze fried rice? Sure, but the texture gets a little weird—kind of mushy. I prefer making smaller batches fresh, but if you must, freeze it flat in a bag so it thaws quicker. (Here’s a good guide on freezing rice: Serious Eats: How To Freeze Rice)
Do I have to use eggs? Not at all—just skip them or add tofu for a plant-based vibe. Actually, sometimes I do both.
Can I add meat? Absolutely—shredded chicken, sliced sausage, prawns... whatever floats your boat. Just cook them before adding them to the rice.

So there it is—my not-so-perfect, always delicious fried rice recipe with veggies and egg. If you want to get fancier, have a look at Just One Cookbook's fried rice tips, though honestly, half the fun is finding your own way. Happy cooking—and don’t forget to scrape up those crispy bits at the end. They’re the best part!

Fried Rice Recipe with Veggies and Egg