Looking for cheap dinner recipes that are quick, satisfying, and full of flavor? This Vegetable and Egg Fried Rice is your answer. It’s a fantastic way to use up leftovers and create a delicious meal without breaking the bank.
Key Ingredients & Substitutions
- Cooked Rice: Day-old rice works best for fried rice. If you don’t have leftover rice, cook some and spread it on a tray to cool completely before using.
- Mixed Vegetables: Use whatever you have on hand – frozen or fresh.
- Eggs: Provides protein and richness.
Ingredients
- 2 tablespoons cooking oil (vegetable, canola, or sesame)
- 3 cups cooked rice (preferably day-old and chilled)
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers, broccoli florets, chopped onions)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce (use low sodium if preferred)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and black pepper to taste
- Optional garnish: chopped green onions, a sprinkle of sesame seeds
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2-3
- Tools Needed: Large skillet or wok
Step-by-Step Instructions
1. Prepare Your Pan
Heat the cooking oil in a large skillet or wok over medium-high heat. Make sure your pan is hot before adding ingredients.
2. Cook the Vegetables
Add your mixed vegetables to the hot pan. Stir-fry for 3-5 minutes until they are tender-crisp. You want them cooked but still with a little bite.
3. Add the Rice
Push the cooked vegetables to one side of the pan. Add the day-old rice to the empty side. Break up any clumps with your spoon and stir-fry for 2-3 minutes until heated through.
4. Incorporate the Eggs
Make a well in the center of the rice and vegetables. Pour the lightly beaten eggs into the well. Scramble the eggs for about 1 minute until they are mostly set, then mix them into the rice and vegetables.
5. Season and Finish
Pour the soy sauce over the rice and vegetables. Add the optional sesame oil if you’re using it. Stir everything together until well combined and heated through. Season with salt and black pepper to taste.
Variation Ideas
- Spice It Up: Add a dash of sriracha or red pepper flakes for heat.
- Extra Protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
- Different Veggies: Experiment with mushrooms, spinach, or bok choy.
Storage Instructions
Store any leftover Vegetable and Egg Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat it in a microwave or on the stovetop with a little extra oil until it’s steaming hot. This makes for great quick lunches.
Frequently Asked Questions (FAQ)
Q: Can I use freshly cooked rice?
A: You can, but day-old, chilled rice separates better and prevents a soggy fried rice.
Q: What kind of vegetables can I use?
A: Any quick-cooking vegetables like peas, carrots, corn, bell peppers, or chopped broccoli work well.
Q: Is this a good recipe for beginners?
A: Absolutely! This is one of the easiest and most forgiving cheap dinner recipes to master.
Q: Can I make this vegetarian?
A: Yes, this recipe is already vegetarian! Just omit the eggs if you prefer a vegan option and use a plant-based egg substitute.
Q: How do I prevent my fried rice from being too salty?
A: Start with less soy sauce and taste as you go. You can always add more if needed.
Q: What if I don’t have a wok?
A: A large skillet or frying pan works perfectly fine for making this fried rice.