Wok
Vegetable Egg Fried Rice
Light, smoky wok-fried rice tossed with seasonal vegetables, scrambled egg, and a savoury soy and sesame dressing. The best use of leftover rice you will ever find.
4.7 (3)
- Prep
- 10min
- Cook
- 12min
- Total
- 22min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 600g day-old cooked jasmine rice
- 3 eggs, lightly beaten
- 150g frozen peas
- 2 carrots, finely diced
- 3 spring onions, sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster-style sauce (vegetarian)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and white pepper
Method
0 / 6
Share your take
Made it? Rate it.
Tell the next cook what to expect. What you tweaked. Whether it’s worth making again.
3 reviews
- Jess W.
Kids love this and I can make it in 20 minutes flat.
22 Apr 2026
- Richard C.
Really quick and satisfying. The sesame oil at the end makes it.
15 Apr 2026
- Debbie N.
Perfect way to use up leftover rice. Better than a takeaway.
9 Apr 2026
More like this
