One Simple Way to Use Rice and Eggs

Transform pantry staples into a comforting, satisfying meal in minutes.

Rice and eggs are a quiet powerhouse—humble enough to disappear into the back of any kitchen, yet capable of becoming something genuinely nourishing. When you combine them with the sweetness of caramelized onions and the gentle earthiness of carrots, you've got the foundation for a meal that feels both homey and intentional. It's the kind of cooking that asks very little but gives back generously.

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Vegetable Fried Rice

Total Time: 20 minutes • Serves: 2

A quick and satisfying stir-fried rice dish loaded with scrambled eggs, carrots, and onions. Perfect as a main course or side dish.

Ingredients

2 cups cooked rice (preferably day-old, chilled)
3 eggs
1 medium onion, diced
1 cup carrots, diced small
3 cloves garlic, minced
3 tablespoons oil
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Green onions for garnish (optional)

Instructions

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Scramble the eggs until cooked through, then remove and set aside.
Add remaining oil to the skillet. Stir-fry the diced onions and carrots for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add the chilled rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
Return the scrambled eggs to the skillet. Add soy sauce and sesame oil, mixing well.
Season with salt and pepper to taste. Serve hot, garnished with green onions if desired.

Quick Variations

Lighter Option

Skip the extra oil and use mostly egg whites with just a yolk or two, letting the vegetables shine. A squeeze of fresh lemon at the end brightens everything without adding heaviness.

Hearty Option

Use more eggs and consider adding crispy bacon, sausage, or anchovies for depth. A knob of butter stirred through at the end makes it feel indulgent.

Vegetarian or Flexible Option

This combination is already plant-forward; boost umami with soy sauce, miso, or a handful of toasted sesame seeds instead of animal proteins.

Simple Substitutions

Protein Substitutes

Chicken (diced or shredded)
Shrimp
Tofu
Bacon or ham
Leftover roasted vegetables

Carb Substitutes

Quinoa
Farro
Barley
Cauliflower rice
Millet

Flavor Boosters

Soy sauce or tamari
Fish sauce
Garlic and ginger
Sesame oil
Fresh herbs like cilantro or scallions
A pinch of white pepper

Common Questions

Should I cook the rice ahead of time?

Yes—leftover or day-old rice works best and won't turn mushy. If you're using fresh rice, spread it on a plate to cool slightly before adding it to the pan.

Can I make this ahead?

It's best eaten fresh, but you can prep your ingredients the night before. Store the cooked rice separately and combine everything just before serving.

What's the best way to cook the eggs?

Scrambled eggs fold gently throughout, while fried or soft-boiled eggs create little pockets of richness. Choose based on your mood and how much time you have.