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Vegetable Egg Fried Rice in a bowl with chopsticks
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5 from 6 votes

30-minute Vegetable Egg Fried Rice

Learn how to make this 30-minute Vegetable Egg Fried Rice! Perfect midweek dinner packed full of vegetables & super easy to make. If you are catering for carnivores it's super easy to adapt too! Forget ordering take-away and get cooking!
Course Dinner, Lunch, Midweek Dinner
Cuisine Chinese, fusion
Keyword 30-minute meal, egg fried rice, fake away, one-pan meal, take out, vegetable fried rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 466kcal
Author Jo Allison


  • 1 small courgette (zucchini) left unpeeled washed and julienned (cut into matchsticks)
  • 1 broccoli stalk optional (cleaned and peeled and cut into matchsticks)
  • 1 carrot peeled and cut into matchsticks
  • 1 romano pepper or regular red pepper deseeded and cut into matchsticks
  • 2 large green (spring) onions both green and white part thinly sliced
  • 100 g frozen peas or sweetcorn or both
  • 2 garlic cloves peeled and grated/minced
  • 10 g fresh ginger peeled and grated
  • 3 tablespoon soy sauce or tamari
  • 3 tablespoon sesame oil
  • 500 g wholegrain rice cooked and well chilled (see notes)
  • 4 large eggs whisked lightly
  • 2 tablespoon olive oil/rapeseed oil

To serve

  • more green onions
  • extra soy sauce/tamari
  • sweet chilli sauce


  • Start with preparing all your vegetables as per above. Feel free to cut them into small chunks instead of matchsticks, whatever works for you!
  • Heat one tablespoon of oil in a large pan or wok and pour in your whisked eggs as you would if making scrambled eggs. Once cooked take them out onto a plate. 
  • Heat remaining tablespoon of oil in the same pan and add your carrot and broccoli stalk sticks (if using) and fry them for approx. 5 minutes. These veggies take the longest to become tender hence we give them some head start here.
  • Add remaining vegetables including garlic and ginger but no frozen peas/sweetcorn as of yet and cook for another 5-10 minutes depending on how tender or crunchy you'd like your veggies to be. You might need to add a touch more oil.
  • Once you are happy with tenderness of your veg add frozen peas and/or sweetcorn followed immediately by rice, soy sauce/tamari and sesame oil. Give everything a good mix and cook for few minutes to warm everything through.
  • Add your cooked eggs and stir them in. Taste and season with salt or touch more soy sauce/tamari for that salty flavour and serve!


  • Nutritional information is approximate and should be treated as a guideline only.
  • Feel free to cut your veggies into small chunks instead. The smaller the pieces the quicker they will cook. 
  • You can use wholegrain or white rice if you prefer. For 500g (4 cups) cooked rice you will need approx 250g (1 cup) of uncooked rice. Alternatively, use pouches of ready cooked rice. If you cook your own rice, let it chill in the fridge first (day old rice is the best here)!
  • For dietary alternatives see above.


Calories: 466kcal | Carbohydrates: 49g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 891mg | Potassium: 950mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5015IU | Vitamin C: 194.9mg | Calcium: 137mg | Iron: 3.5mg