Name: Breakfast Fried Rice with Veggies and Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 3 cups cooked white or brown rice (preferably chilled); 2 tablespoons vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup mixed vegetables (peas, carrots, corn, bell pepper); 2 large eggs, beaten; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, sliced; Salt and pepper to taste; Optional: chili flakes or sriracha for heat

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This Breakfast Fried Rice with Veggies and Eggs is a vibrant and savory way to start the day. I love how it combines fluffy rice, fresh vegetables, and scrambled eggs into one hearty, flavorful dish. It’s easy to make, perfect for busy mornings, and a great way to use up leftover rice without wasting anything.

Ingredients

3 cups cooked white or brown rice (preferably chilled)

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, corn, bell pepper)

2 large eggs, beaten

3 tablespoons soy sauce

1 teaspoon sesame oil

2 green onions, sliced

Salt and pepper to taste

Optional: chili flakes or sriracha for heat

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add diced onion and sauté until translucent, about 2-3 minutes.

Stir in garlic and mixed vegetables; cook until vegetables are tender, around 4-5 minutes.

Push the veggies to one side of the skillet and pour the beaten eggs on the other side.

Scramble the eggs gently until cooked through, then combine with the vegetables.

Add the chilled rice to the skillet and stir well to mix everything evenly.

Pour soy sauce and sesame oil over the rice mixture; stir to coat thoroughly.

Cook for another 3-4 minutes, stirring frequently until the rice is heated through and slightly crispy on the edges.

Season with salt, pepper, and optional chili flakes or sriracha.

Garnish with sliced green onions and serve hot.

Servings and timing

This recipe makes about 3 servings. It takes roughly 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes from start to finish—perfect for a quick but filling breakfast.

Variations

I like to customize this fried rice depending on what I have in the fridge. Some variations I enjoy:

Swap in tofu or cooked chicken for added protein.

Use kale, spinach, or broccoli instead of mixed veggies for a different green boost.

Add a splash of fish sauce for an umami kick.

Top with a fried egg instead of scrambled eggs mixed in for a more indulgent feel.

Mix in chopped fresh herbs like cilantro or basil for extra freshness.

Storage/Reheating

I often make this fried rice ahead and store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water and warm it in a skillet over medium heat to keep the rice from drying out. You can also microwave it, but I prefer reheating on the stove to maintain the texture.

FAQs

Can I use freshly cooked rice instead of chilled rice?

I recommend using chilled rice because freshly cooked rice tends to be too moist and can turn mushy when fried. Chilling dries it out a bit, making it easier to get that perfect fried texture.

What vegetables work best in this recipe?

I like mixed veggies like peas, carrots, corn, and bell peppers, but feel free to use any combination you enjoy or have available, such as broccoli, zucchini, or mushrooms.

Can I make this recipe vegan?

Yes! Simply omit the eggs and add extra veggies or plant-based protein like tofu or tempeh. You might also want to use a vegan soy sauce or tamari.

How spicy can I make this dish?

The heat level is up to me—I add chili flakes or sriracha to taste. Starting with a small amount and increasing it lets me control the spice without overwhelming the flavors.

Is this recipe gluten-free?

If I use tamari or a gluten-free soy sauce, this dish can be gluten-free. Otherwise, traditional soy sauce contains wheat, so it’s best to check the label or substitute accordingly.

Conclusion

This breakfast fried rice with veggies and eggs has become one of my favorite go-to meals for busy mornings. It’s quick, nutritious, and endlessly adaptable to whatever ingredients I have on hand. Whether I’m looking to use up leftovers or just want a tasty start to the day, this recipe delivers every time.

Recipe:

Breakfast Fried Rice with Veggies and Eggs

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Author: Cheryl
Total Time: 25 minutes
Yield: 3 servings
Diet: Vegetarian

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Description

A quick and flavorful breakfast fried rice made with chilled rice, mixed vegetables, scrambled eggs, and savory sauces. Perfect for busy mornings and using up leftover rice.

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add diced onion and sauté until translucent, about 2-3 minutes.
Stir in garlic and mixed vegetables; cook until vegetables are tender, around 4-5 minutes.
Push the veggies to one side of the skillet and pour the beaten eggs on the other side.
Scramble the eggs gently until cooked through, then combine with the vegetables.
Add the chilled rice to the skillet and stir well to mix everything evenly.
Pour soy sauce and sesame oil over the rice mixture; stir to coat thoroughly.
Cook for another 3-4 minutes, stirring frequently until the rice is heated through and slightly crispy on the edges.
Season with salt, pepper, and optional chili flakes or sriracha.
Garnish with sliced green onions and serve hot.