Vegetable and egg fried rice

A complete, no-waste fried rice, perfect for using up leftover rice: crunchy vegetables and scrambled egg in a light soy sauce. Quick, budget-friendly and balanced.

Preparation: 10 min  |  Cooking: 12 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 283 kcal · 14 g protein · 40 g carbohydrate · 6 g fat

Ingredients

• 200 g cooked rice
• 2 eggs
• 1 carrot
• 100 g peas
• 2 spring onions
• 3 tbsp soy sauce

Method

1. Scramble the eggs in a hot frying pan and set aside.
2. Stir-fry the diced carrot and the peas.
3. Add the cooked rice and stir-fry over a high heat.
4. Stir in the eggs, the soy sauce and the spring onions.

Nutritional benefits

This balanced dish combines carbohydrate (rice), protein (eggs) and fibre and vitamins (vegetables). It is an excellent way to use up yesterday’s rice while putting together a complete, budget-friendly meal. Brown rice boosts the fibre content even further.

Variations and substitutions

• With brown rice for more fibre.
• Higher in protein: add chicken, prawns or tofu.
• More vegetables: sweetcorn, pepper, edamame.
• Spicier: ginger, garlic, sesame oil.

Storage and making ahead

Keeps for 2 days and can be reheated in a frying pan. Use properly chilled rice so it fries without sticking.

💡 Good to know

Cold rice from the day before is perfect for fried rice: the grains stay separate and brown better.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

Foods in this recipe: rice · eggs · carrot · peas · spring onions.

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