Quick Egg and Veggie Fried Rice Quick Egg and Veggie Fried Rice

Quick Egg and Veggie Fried Rice | Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings


  • 2 tablespoons vegetable oil
  • 3 green onions thinly sliced (light and dark green parts separated)
  • 1 1/2 cup sliced stemmed mushroom such as shiitake or cremini
  • 1 carrots diced
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 5 cups cold cooked rice
  • 1/2 cup frozen peas
  • 4 eggs beaten
  • 2 tablespoons sodium-reduced soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons Sriracha or other Asian chili sauce
  • 1 teaspoon sesame oil


In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.

Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.

Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.

Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 542 mg
  • Sugars 3 g
  • Protein 14 g
  • Calories 444.0
  • Total fat 14 g
  • Potassium 315 mg
  • Cholesterol 183 mg
  • Saturated fat 2 g
  • Total carbohydrate 65 g


  • Iron 14.0
  • Folate 25.0
  • Calcium 6.0
  • Vitamin A 46.0
  • Vitamin C 7.0
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Lunch & Dinner

Quick Egg and Veggie Fried Rice