Popular Quick recipe
Egg Fried Rice Cupboard Dinner
A speedy fried rice using leftover rice, eggs, frozen vegetables, and soy sauce.
Reviewed for practical home cooking
This recipe is written for everyday kitchens with clear timing, visible ingredients, flexible serving ideas, and nutrition context for comparison. Check labels and allergens before cooking.
Why this meal fits you
It turns leftovers into dinner quickly and works even when the fridge is nearly empty.
Nutrition angle
Eggs provide protein, rice gives energy, and frozen vegetables add fibre with no chopping.
Ingredients
- 2 cups cooked rice
- 2 eggs
- 1 cup frozen peas and carrots
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions
- 1 garlic clove
- Black pepper
- Chilli crisp optional
- Oil for frying
Instructions
- 1Scramble eggs in a hot pan and set aside.
- 2Fry garlic and frozen vegetables.
- 3Add rice and break up clumps.
- 4Stir in soy sauce and sesame oil.
- 5Return eggs to the pan.
- 6Top with scallions and chilli crisp.
Cooking notes and swaps
Use this recipe as a dependable base rather than a rigid rule. If you are short on time, prep vegetables while the main protein cooks. If you need a lighter plate, increase vegetables and reduce rich sauces slightly. If you want a heartier dinner, add rice, potatoes, pasta, bread, or another familiar side that fits the flavour.
Taste before serving and adjust salt, acid, herbs, or heat at the end. For leftovers, cool quickly, refrigerate in a sealed container, and reheat until piping hot where appropriate.