Vegetable egg fried rice

Vegetable egg fried rice


11 people made this

About this recipe: This is a great way of making use of any leftover rice. The rice is simply stir-fried with mushrooms, baby sweetcorn, carrots, peppers and peas. Totally easy and so delicious.


Serves: 4 

  • 3 eggs, beaten
  • 1/2 teaspoon oil
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 1 onion, diced
  • 1 carrot, peeled and cut into julienne strips
  • 1 (410g) tin baby sweetcorn, drained
  • 75g mushrooms, sliced
  • 1 green pepper, sliced
  • 1/2 red pepper, sliced
  • 150g frozen peas
  • 475g cooked rice, cold
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon soy sauce

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Heat oiled pan over low heat and pour in beaten eggs. Wait for eggs to set, then gently roll eggs onto itself. Remove from pan and thinly slice the egg roll. Set aside.
  2. Heat sesame oil in a pan. Add garlic, onion, carrots, baby sweetcorn and mushrooms. Stir-fry for 2 minutes.
  3. Add peppers and peas; stir-fry until just cooked. Stir in rice.
  4. In a small bowl, mix together soy sauce and chilli sauce together. Pour into rice mixture and stir to coat.
  5. Serve topped with sliced egg roll.

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Reviews (1)


Tasty! I subbed orange pepper instead of green. Very nice for a meatless meal. - 07 Feb 2015

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