Easy Fried Rice with Eggs and Vegetables

Earlier this week, a girlfriend posted about her cooking experience for her first time making fried rice. She had followed a YouTube video for instruction and ingredients. I absolutely LOVE the thought of using videos for cooking instruction. I am thinking of doing that, so you can see my recipes being created up-close.

fried rice

Back to my friend’s experience with the YouTube video: she found that, even with the instruction, she needed more modifiers and additional spices for the recipe than the video showed. This is not uncommon. When she described her experience, I noticed the video’s instruction was a little backward from the way I’m used to making fried rice. I, and a few others, suggested modifiers to make it easier next time. I also told her that I’d write the whole thing out for her – and also for you. It seemed too great an opportunity not to share with everyone.

I have no idea what video she watched. I didn’t go searching for it, or ask her which one it was. I just think my way is easier. Also, I modified this recipe based on two I found by Kittencals on Food.com and jostrander on AllRecipes.com, and I’ve used it for years. It’s a hit!

It doesn’t work out at all well, if the rice isn’t completely cooled, so make sure that the rice you’re starting with has been cooled completely. You could make it in the morning and pop it in the fridge, so it’s cold for dinner in the evening. The great thing about rice is that you don’t need to tend to it often. The beauty of fried rice is that you can add anything you want to it! (kinda like life, huh?!)

Easy Fried Rice with Eggs and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
My delicious version of fried rice - easy and fast - perfect for leftovers.
Servings: 6
Author: Terra Walker
  • 2 Large Eggs
  • 2 Tbsp . Milk 30 mL
  • 2 Tbsp . Butter 28 g
  • 2 Tbsp . Vegetable Oil 30 mL
  • 2 Green Onions chopped
  • 2 Cloves Garlic chopped
  • 1 Cup Carrots 225 g, sliced or diced
  • 1/2 Cup Green Peas 113 g
  • 2 Cups White Rice 450 g, cold
  • 1/4 Cup Soy Sauce 60 mL
  • 2 tsp . Sesame Oil 10 mL
  • 1/4 tsp White Pepper 1.2 g
  • 1/2 Cup Cashews 113 g
  1. In a small bowl or glass, beat eggs and milk together until combined.
  2. Heat skillet on medium-high heat.
  3. Add butter, and melt.
  4. Add egg mixture, and let cook for 2-3 minutes, until opaque and firm.
  5. Remove eggs from pan and set aside.
  6. Add vegetable oil, garlic, and onions
  7. Saute until onions are translucent (1-2 minutes)
  8. Add carrots and peas and saute until soft (2-3 minutes)
  9. Add cold rice, soy sauce, sesame oil, and white pepper
  10. Stir a couple times
  11. Chop eggs and add to rice mixture
  12. Add Cashews
  13. Stir fry for 5-7 minutes
  14. Serve
Recipe Notes
One recipe calls for mixing water with your eggs. You can do that, or use whatever ingredient is your usual in making scrambled eggs.
It is important that the rice is cold, like it's been in the refrigerator.
You don't have to add sesame oil.
I love to add cashews to my fried rice. You don't have to.

What do you put in YOUR fried rice?

Easy Peasy Fried Rice with Eggs & Veggies - PIN NOW, MAKE IT TONIGHT!

About Terra Walker

Terra loves creating recipes, imparting wisdom, searching for an amazing cider, owning this website, and traveling the globe. You can catch up with Terra on the channels above, where she never uses third person, because she hates writing about herself that way.

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